I don’t know why I hadn’t thought to make baked fries out of parsnips up until now, like how is that even possible?? Anyways, I finally did and now I’m in love. I love the hint of sweetness from the parsnips combined with the chili, garlic and sea salt, it’s the perfect flavour combo! So…chili garlic baked parsnip fries are officially my new favourite thing and now they can be yours too.
Just like their other root vegetable friends, parsnips are full of nutrition and make a great addition to a healthy, balanced diet.
Chili Garlic Baked Parsnip Fries
- low in fat
- low carb
- high in fibre
- a good source of folate
- a good source of potassium
- a good source of vitamin C
- sweet and salty
- total comfort food
- enjoy with my chickpea veggie burgers
I’d recommend serving these with a homemade veggie burger on a crisp iceberg lettuce bun for a fun and healthy alternative to deep-fried pub food! They’re also perfect on their own as a snack.
They’re crispy on the outside yet tender on the inside, a little sweet, a little spicy, a little salty and a nice and garlicky. You can easily customize them with whatever spices you like though!
If you’re looking for a sugar-free ketchup, I’d recommend Sugar Free Xylitol Ketchup, or of course, making your own! A creamy, vegan ranch dip, or chipotle mayo would also be awesome for dipping – what would you dip these in??
- 2 lb parsnips
- ½ tsp olive oil
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp sea salt
- Preheat oven to 425 degrees.
- Line two baking trays with parchment paper.
- Peel the parsnips and trim off the tops and ends.
- Slice into fries, keeping them as consistently-sized as possible for best results.
- Add them to a bowl with the olive oil and spices and toss to combine.
- Spread the fries on the baking sheets in one layer. Do not overlap.
- Bake for 20-25 minutes, flip the fries then bake for another 10-12 minutes until lightly browned, tender but crispy. Be careful not to burn.