As much as I love my sweets, I also love my salty, crunchy snacks, so I decided to make my very own vegetable chips from Parsnips and Carrots. I have to say, I was pleasantly surprised by how yummy they turned out. When we nourish naturally, we have to remember to step away from counting calories, while placing emphasis on making our calories count. Although these two particular vegetables contain higher amounts of natural sugar than its kale chip counterpart; carrots and parsnips also contain a high amount of soluble fibre helping:
- Stabilize your blood sugar
- Reduce cholesterol
- Regulate bowel movements (continuing to support my philosophy of optimal digestion = optimal health, click here to sign up for your FREE GUT HEALTH TIPS E-GUIDE if you haven’t already done so)
Naturally Nora Consumption Tips:
- Consume on their own as a heart healthy, bowel promoting snack
- Pair them with your favourite ‘chip dip’ – my favourite is hummus (including my Raw Nut Hummus recipe) and pesto
- Add them as a crunchy garnish to a fresh salad
Naturally Nora Preparation Tips:
#1 Use a spiralizer to ‘cut’ the raw vegetables, I used the flat blade to try and replicate the round flat chip (however, they turned into crunchy, squiggly bits of deliciousness)
#2 Make sure all ‘chips’ are thoroughly covered with the avocado oil, oak smoked salt and blackened pepper in a large bowl before you lay them flat on a baking sheet.
#3 Midway through baking, make sure to swap trays and flip the chips so they are evenly baked for maximum enjoyment. FYI, as the vegetables bake, they will shrink substantially, coiling up into little crunchy spirals, so don’t be alarmed when you open the oven when they are almost done and they look half the size.
#4 For a more ‘crispy’ chip, leave them in the oven for a few extra minutes until the parsnips are a golden brown and carrots form a little brown crust around the edges. Once the chips have finished baking and cooled, I put them back onto the baking tray (without parchment paper) and into the warm oven for about 8 hours (I typically make these in the evening so I can leave them overnight).
- 2 large organic parsnips
- 2 large organic carrots
- 3-5 tbsp Avocado Oil
- Oak Smoked Sea Salt to taste
- Peppercorn Blend to taste
- Preheat oven to 250 degrees F
- Line 2-4 baking trays with parchment paper (depending on how large your vegetables are)
- Thoroughly wash each carrot and parsnip
- Spiralize each vegetable using the flat blade (to achieve the same coiled look you see in the image) - see PREP TIP #1
- Separate the coiled flat vegetables into individual 'coins' so there are no double layers
- Place them into a large bowl and add the avocado oil (amount of oil may vary depending on how large your vegetables are to begin with, just make sure all coins are thoroughly covered) - see PREP TIP #2
- Add Oak Smoked Sea Salt and Peppercorn Blend to taste (I like my chips more smokey than peppery) then mix well, once again to ensure all raw 'coins' (chips) are covered
- Place each individual coin flat on a baking sheet (with no overlapping or stacking)
- Bake for 50-minutes total, swapping trays and flipping the coins at the midway point (set your first timer for 25 minutes) - see PREP TIP #3
- For more crispy chips, leave in the oven until parsnips are golden brown and the carrots have a light brown rim around the edge - see PREP TIP #4
- Remove baking sheets from oven, and place baked chips onto a plate to let cool (about 5-10 minutes)
- Enjoy after they have cooled, OR place them back onto a baking sheet (without the parchment paper) and put back into the warm oven for another 6-8 hours (I typically do this overnight)
- Remove and enjoy, or store in a tightly sealed bag within 72 hours of baking.