Spicy Parsnip Fries

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Parsnip has become my favorite root vegetable to create fries out of as of late, so, I thought i'd post an updated (and tweaked) recipe with how i've been making them recently. These are savory, super crispy on the tips and soft in the middle. 

 


Ingredients

  • 2 medium parsnips
  • 4 tbsp olive oil (add more for crispier fries, I err on the side of excess and add any remaining oil in the bowl to mustard or mayo for a flavored dip)
  • 1/2 tsp turmeric
  • 1/4 tsp onion powder
  • 1/16 tsp cayenne powder
  • 1/4 tsp sea salt

Steps

  1. preheat oven to 375 degrees 
  2. clean (no need to peel) parsnip and chop into desired size (the thinner, the crispier the result)
  3. mix with other ingredients in a bowl
  4. pour onto a parchment lined baking sheet
  5. bake for 30 minutes, or until desired crispiness (I usually set for 20 and then monitor for the next 10 minutes as they crisp up) 
  6. (optional) drizzle with mustard and sprinkle with tarragon 

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Items Used in this Post

Non-toxic Stainless Steel Baking Sheet


Ultimate Root Vegetable Fries

One of my absolute favorite simple snacks is root vegetable fries. Root vegetables are super nutrient dense, and make for a crispy and delicious batch of fries with little effort. 

I have used this recipe for turnip, rutabaga, parsnip, carrot, celery & parsley root fries. If you manage to save some for later, you can simply pop them in the toaster oven at 350 degrees for 5 minutes to crisp up just like new. 

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Steps

  • heat the oven to 375 degrees
  • clean root, if using rutabaga or celery root peel the outer layer
  • chop into fry size pieces- the thiner the pieces, the crispier the fries will be
  • mix in a bowl with other ingredients
  • place on a parchment paper lined baking sheet 
  • bake for 20-30 minutes, or until very crispy

Ingredients

  • 1/2 pound root vegetable of your choice (smaller batches make for crispier fries)  
  • 4 tablespoons organic cold pressed olive oil
  • 1/2 tablespoon sea salt 
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon turmeric (optional)