These baked veggie crisps are made with simply seasoned parsnips and sweet potatoes for a lighter spin on traditional chips. The heart-healthy ingredients and delightful crunch will instantly win you over.
Recipe yields 8 servings
Preheat the oven to 350°. Line 2 large baking sheets with foil.
Use a vegetable peeler or small swivel peeler to peel thin strips from the parsnips. Put the strips in a bowl and toss with 1 Tbsp of the oil. Spread out in a single layer on 1 of the prepared baking sheets.
Do the same with the sweet potato, spreading the strips on the second baking sheet.
Bake for 10 minutes, then rotate the baking sheets. Bake for another 5 minutes, then check and remove from the oven if crisp and browned at the edges. Otherwise continue cooking for an additional 4 to 5 minutes, checking every minute, as the crisps can go brown very quickly. (Parsnips cook more quickly than sweet potato.)
Transfer the cooked chips to a large bowl and season with salt and black pepper, if using. These are best served the day they are made but can be stored in an airtight container overnight (they may soften a bit).