These little gems are awesome. They aren’t the crispiest chips, but they have awesome flavor, sweet with a hint of spice, and are absolutely gorgeous. It would be impossible to sing the sweet potato’s praise enough, so here’s a little reminder of how wonderful they are:
edible orange root
love my antioxidants
(Sorry. Couldn’t help slipping in that haiku.)
I saw a recipe for parsnip chips on So Good and Tasty the other day and happened to have some parsnips and a sweet potato in my fridge, so I knew it was fate that I make them. It also helped that I had recently acquired a mandoline (thanks, mommy).
The key to perfecting these chips is making them thin enough. If you weren’t just given a mandoline, make sure you slice them at least 1/8 of an inch. I added the potato starch to help make them crispier and to lessen the burn factor (sweet potatoes have a lot of sugar in them, so they can burn easily).
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 large parsnips, peeled and sliced no thicker than 1/8-inch
1 large sweet potato, peeled and sliced no thicker than 1/8-inch
2 tablespoons coconut oil or canola oil
3 tablespoons potato starch
Preheat oven to 475˚F. Line two rimmed baking sheets with parchment paper
In a small bowl, mix together the spices and set aside.
Place the veggies in a large bowl, toss with oil and spices until evenly covered. Add potato starch and evenly coat, tapping the bowl on counter to loosen spices. Season with salt to taste.
Place the slices in a single layer on the baking sheets.
Roast for 10 – 15 minutes, rotating the sheets from top to bottom half way through and flipping the chips over with a spatula. WATCH VERY CAREFULLY – these little suckers cook quickly, at at different rates, and they do not taste delicious burned – unless you like charred food like hubby or my dad.
Loosely adapted from So Good and Tasty