Paprika parsnip and sweet potato chips

Paprika parsnip and sweet potato chips

By
From
Superfoods
Serves
4-6

A healthier version of the typical chips. Not only are parsnips and sweet potatoes packed with goodness, but baking chips in coconut oil rather than frying them in refined oil is much better for your heart and your health! These chips are sooooo good with beefburgers or with my Beetroot, Quinoa, Black Bean and Flaxseed Burgers.

Ingredients

Quantity Ingredient
3 large sweet potatoes, cut into 7cm batons
3 large parsnips, cut into 7cm batons
1 large garlic clove, crushed
3 tablespoons coconut oil, melted
2 teaspoons paprika
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Combine all the ingredients in a bowl and mix together so that the parsnips and sweet potatoes are completely coated.
  3. Spread the chips out in a single layer on a baking tray. Roast in the preheated oven for 10 minutes until the chips are lightly browned. Flip them over and roast for an additional 10–15 minutes on the other side. Season with salt and pepper and serve.

Note

  • A relative of carrots and parsley, parsnips are packed with potassium and folates, both of which are important nutrients for cardiovascular health.
Tags:
healthy
superfoods
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