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Snack Today: Parsnip and Carrot Chips with Salt and Vinegar
Paula Gallagher on
If salty crunchy snacks are your thing, this alternative to fried potato chips will be your new favorite treat. At about half the calories of your traditional potato chips, these parsnip and carrot chips are baked instead of deep fried.
Parsnips are much like a cinnamon-infused, blonde carrot and they are loaded with potassium. Chock full of vitamin A, carrots are antioxidant powerhouses. This snack is also a good source of fiber.
So next time you need to satisfy your salty snack craving, try salt and vinegar parsnip and carrot chips!
Parsnip and Carrot Chips
4 large carrots
3 parsnips
Braggs apple cider vinegar
1/2 teaspoon kosher salt or sea salt
Oil spray (such as olive oil)
1. Preheat oven to 300. Liberally coat 2 baking sheets with oil spray.
2. Use a vegetable peeler to make long, thin strips out of the carrots and parsnips.
3. Add the vinegar to a large bowl or plastic bag and submerge the carrot and parsnip chips into the vinegar. Let them sit for about 10 minutes. Remove the vegetable chips and place them on the baking sheets in a single layer (make sure they do not overlap). Mist the vegetable chips with oil spray and sprinkle with salt.
4. Place in the oven and bake for 15 minutes. Pull out the tray, spritz the veggies with vinegar using an oil mister and flip them over. Mist the second side with vinegar, as well. Place back in the oven and bake for an additional 10 to 15 minutes, or until chips are crispy.
ENJOY!
Photo from here, with thanks.
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