Are you tired of boring, greasy potato chips that sabotage your health goals? Prepare to revolutionize your snacking experience with these mouthwatering Healthy Carrot Parsnip Chips! Imagine crispy, golden-brown vegetable slices that are not just a treat for your taste buds, but also a nutritional powerhouse packed with vitamins and minerals. These homemade chips are so delicious, you'll forget you're eating vegetables – perfect for health-conscious foodies, picky eaters, and anyone looking to transform their snack game with a crunchy, guilt-free alternative.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large carrots, thinly sliced
- 2 large parsnips, thinly sliced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon paprika (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even crisping.
- Wash the carrots and parsnips thoroughly. Using a mandoline slicer or a sharp knife, cut the vegetables into extremely thin, uniform slices (approximately 1/8 inch thick). Consistent thickness is crucial for even cooking.
- Place the sliced vegetables in a large mixing bowl. Drizzle olive oil over the slices and gently toss to ensure each slice is evenly coated with oil.
- Sprinkle salt, pepper, and paprika (if using) over the vegetable slices. Toss again to distribute the seasonings uniformly.
- Arrange the vegetable slices in a single layer on the prepared baking sheets, ensuring they do not overlap. Overcrowding will prevent proper crisping.
- Place the baking sheets in the preheated oven. Bake for 15-20 minutes, rotating the sheets halfway through cooking to ensure even browning.
- Watch the chips closely during the last 5 minutes of cooking to prevent burning. They should turn golden brown and become crisp at the edges.
- Remove from the oven and let the chips cool on the baking sheets for 5 minutes. They will continue to crisp up as they cool.
- Transfer the chips to a serving plate or store in an airtight container for maximum crispness. Enjoy within 1-2 days for best texture.
Tips
- Invest in a mandoline slicer for ultra-thin, uniform slices that crisp up perfectly. If you don't have one, use a sharp knife and take your time to cut consistent thickness.
- Pat your vegetable slices dry before adding oil to ensure maximum crispiness. Excess moisture can prevent proper crisping.
- Don't overcrowd the baking sheet – give each chip some breathing room to ensure even cooking and maximum crunch.
- Keep a close eye on the chips during the last 5 minutes of baking. They can go from perfectly golden to burnt very quickly.
- Let the chips cool completely on the baking sheet to achieve maximum crispness. They'll continue to firm up as they cool.
- Store in an airtight container and consume within 1-2 days for the best texture and flavor.
Nutrition Facts
Calories: 57kcal
Carbohydrates: 6g
Protein: 1g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
