I’m constantly playing around with making various types of chips and fries (frequently wrapping them in bacon). Today I carry on with my parsnip theme and my chip fascination. I tried parsnip for the first time four years ago. I was working on a mash trio. I had recently discovered the magic of mashed cauliflower, but I wanted to explore and see what else I could try. I wanted variety. I wanted to try new vegetables. In the trio I tried: rutabaga, parsnip, and celeriac (all for the first time). The parsnip intrigued me the most. It had an interesting flavor all on its own. Even though I confess, my initial reaction was: I don’t like this. I kept returning to the parsnip. It was definitely something I had to give a second chance to, so I could appreciate what it had to offer. And so four years later, I revisit it today in another form: crispy chips. These are so easy to make, so if you’re looking to try parsnip for the first time you may go this route, plus they’re just plain good.
Rosemary Parsnip Chips
- 2 parsnips
- 2 tbsp Coconut ghee (or lard or coconut oil or raw grass-fed butter or tallow)
- Sea Salt
- Rosemary (mine is from my market neighbor Carol)
Let’s Make it Happen: Peel the parsnips. Slice into thin, thin, thin chips. Melt coconut ghee. Pour over parsnip in a bowl. Sprinkle on salt and rosemary. Toss. Lay evenly onto a baking sheet. Bake @ 415. Allow them to get nice and golden. Turn the chips over. Keep cooking until the other side is nice and dark gold and crispy. Remove and eat them up!