Thursday, April 7, 2011

Carrot and Parsnip Chip Recipe

These were tasty. They take some time in the oven but they're a nice little snack. To slice the vegetables, I used a mandolin on the thinnest setting mine has. If you don't have a mandolin, you should get one. They make slicing so much easier! You can make all kinds of chips and save time on slicing. Just watch your fingers.

There's no need to prepare the cookie sheets for this recipe.
I wish my mandolin sliced them a little thinner, but they turned out great anyway.

The finished product. Naturally sweet, so your kids will love them!

Makes about 1 cup of chips

1 large carrot, thinly sliced
2 medium parsnips, thinly sliced
1 teaspoon olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon chili powder

Preheat oven to 200F.

Mix oil and spices then toss sliced carrots and parsnips in it. Spread on 2 cookie sheets in a single layer. Bake for 1 hour in the middle of the oven, then flip the slices. Bake for another hour or until crisp.

To test, take out a piece of each vegetable and set aside for 3 minutes to cool. If it's crispy, then remove the sheets from the oven and allow to cool before eating. Otherwise, continue to cook for a few more minutes. Watch them carefully so they don't burn.


Carrot and Parsnip Chip Recipe

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