This month’s Recipe ReDux challenge was a fun one and right up my alley. I’ve alluded to this in previous posts, but I’m terrible at meal prepping. As a matter of fact, I tend to go to the supermarket, find a brand new fruit or veggie, buy it and then not know what to do with it. It’s like buying a new top that doesn’t match anything in your closet. Recently, I bought some parsnips and thought to myself, “Well, I love carrots so I’m sure I will figure out what to do here.” But alas, the parsnips sat in my fridge for a few days until I read this month’s Recipe ReDux challenge:
“Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.”
This was my cue to invent something fun with parsnips. I combined them with some oil, salt and a dried chimichurri spice I have on hand and these delicious chips were born.
For those who have never used parsnips before, they look like a white carrot. They are a bit sweeter and more starchy than the traditional carrot, so they bake up perfectly into crispy chips. To get the chips really thin, I used a food processor with a slicing blade, but you can also use a mandolin or a pairing knife (although this might take quite a while).
Makes 2 servings (a serving is about 1 cup worth of chips)
4 large parsnips, washed and thinly sliced
2 tablespoons vegetable or Canola oil
1 tablespoon dried Chimichurri seasoning
1 teaspoon of salt.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the parsnips, oil, Chimichurri seasoning and salt. Stir until the parsnips are evenly coated with seasoning.
- Lay out flat on a baking sheet. Bake for 15 minutes or until golden brown. Season with a touch more salt, if needed.