Carrot and Parsnip Chips
| 5 |
45 |
65 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
35 min |
4
|
A great nutrient dense snack!
Ingredients
|
2 parsnip(s)
|
Parsnip
(2 medium or 1 large; peeled and trimmed)
|
|
2 medium
|
Carrots
(2 medium or 1 large; peeled and trimmed)
|
|
2 tsp
|
Olive Oil, Extra Virgin
|
|
1/2 tsp
|
Sea Salt
(to taste)
|
|
1 tsp, leaves
|
Thyme, dried
(optional)
|
Instructions
- Preheat oven to 325°F (163°C).
- Lightly oil a baking sheet.
- Using a Y-shape vegetable peeler or a mandolin, create long thin strips of the carrot and parsnip and place them on the baking sheet.
- Drizzle olive oil and coat vegetables evenly.
- Season vegetables with sea salt and thyme leaves (or other seasonings if desired)
- Place baking sheet in the oven and bake for 35 minutes, turning vegetables 2-3 times during cooking time.
Nutrition Facts
Per Portion
Calories
65
Calories from fat
23.0
Calories from saturated fat
3.5
Total Fat
2.6 g
Saturated Fat
0.4 g
Trans Fat
0 g
Polyunsaturated Fat
0.3 g
Monounsaturated Fat
1.6 g
Cholesterol
0
Sodium
327 mg
Potassium
246 mg
Total Carbohydrate
10.9 g
Dietary Fiber
2.5 g
Sugars
3.5 g
Protein
0.8 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
