AIP Dairy-Free (DF) Gluten-Free (GF) Low-Iron Paleo Recipes Snacks Whole30
Parsnip Chips (Paleo, Low-Carb, GFDF, Whole30)
February 17, 2020
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I’ve tried nearly every potato replacement out there. I’ve fried radishes in place of home fries, I’ve mashed cauliflower in place of mashed potatoes, I’ve made celery root fries in place of French fries. I’ve tried them all and what I’ve learned, is that there is no good replacement for the almighty potato. So stop torturing yourself and grieve the loss of your potatoes. Enjoy these other foods for what they are and do not compare them to the version made with potatoes.

That being said, I wanted something salty and crunchy and my normal romaine lettuce salad or celery stick just wasn’t going to cut it. So I decided to try slicing and frying a parsnip. I’m glad I did, this turned out amazing!

If you are actively working to recover your health, I’d probably skip these and I wouldn’t eat these every day or in large quantities, but they’re a really great occasional treat.

I definitely recommend experimenting with spices and seasoning your parsnip chips. I have tried them with Redmond’s Real Salt season salt, Paleo Powder season salt, just salt, and lots of other spice combinations.

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These are also strong enough to scoop. I have eaten them with salsa for a pretty delicious substitute for chips and salsa and they did great. If you can tolerate dairy, I’m sure these would be great with a homemade french onion or ranch dip as well.

Let me know how you like them if you decide to try this recipe.

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Parsnip Chips on a Plate

Parsnip Chips (Paleo, Low-Carb, GFDF, Whole30, Vegan Option)


  • Author: Heather Cooan
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x

Description

If you’re missing potato chips, homemade parsnip chips are the best treat. Watch your portion size and enjoy these occationally as a crunchy salty snack!


Scale

Ingredients

  • 1 Large Parsnip
  • 1 Tsp. Salt
  • Bacon Grease for frying

Instructions

  • Peel parsnip and slice with a mandolin.
  • Fry sliced parsnip in oil of your choice (I use bacon grease) until brown and crispy. Depending on the thickness of the chips, this could take 5-10 minutes.
  • Remove from oil, place on a paper towel, and salt to taste.

Notes

*Vegan or vegetarian option, use coconut oil for frying.

  • Category: Snacks
  • Method: Fried
  • Cuisine: American

Keywords: parsnip chips

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About author

Heather Cooan

Heather is a marketing executive turned nutrition counselor, consultant, and educator. Heather is currently a Functional Diagnostic Nutrition Practitioner and Nutrition Therapy Practitioner candidate. Heather advocates for informed consent, bodily autonomy, and self-directed healthcare. She speaks and writes on nutrition and lifestyle interventions for improved health and wellness. Heather successfully avoided radiation and chemotherapy and healed her body of vulvar cancer utilizing a food-as-medicine approach combined with alternative and conventional interventions. Heather has also put two autoimmune diseases into remission (Hashimoto's and Lichen Sclerosus) and reversed estrogen dominance, insulin resistance, atherosclerosis, and fatty liver through diet and lifestyle change.

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