Parsnip Chips and Guacamole Dip
This is an AIP Paleo friendly snack.
Believe it or not up until the last month I had never cooked parsnips. After recently finding out that I am allergic to white potatoes, sweet potatoes and plantains I have been missing those starchy vegetables and have difficulty feeling full. Parsnips have turned out to be a great alternative for me! Recently I have been snacking on parsnip chips with guacamole. Here’s how it’s made!
Cook Time 15 minutes
Makes 1-2 servings
5 parsnips cut into thin slices
¼ cup of chopped parsley
1 teaspoon of salt
1 tablespoon of cooking oil (avocado, coconut oil)
2-3 cloves of chopped garlic (optional)
1 ripe avocado
⅓ cup chopped cilantro
juice from half of a lime
1 teaspoon of pink Himalayan salt
Process for Parsnip Chips
Preheat oven to 375 degrees
Cut parsnips into thin slices
Line tray with cooking oil and toss chopped parsnips in oil, parsley and salt
Cook in oven for 15 minutes and let cool while you prep the guac
Process for Guacamole
Mix one ripe avocado, juice from half a lime, salt and cilantro together in a bowl.
Check for taste, and adjust salt or lime content accordingly for you taste buds.