| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds parsnips, about 4 large ones
- 2 tablespoons olive oil
- 2 teaspoons chile powder
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chile powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.
- Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they’re lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.
Nutrition Facts
| Calories | 192 |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 510 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 9 grams |
| Sugar | 8 grams |
| Protein | 2 grams |
Reviews
So yummy!
Yum!!! Who knew parsnips could taste so good and be as tender as potato fries? I love any kind of curry, and flavorful ways to serve vegetables to my family, so I was excited to try this recipe. It did not disappoint!
I did not use the full amount of chili powder though since my lovies cannot handle much heat. I halved it and it was fine to me although you could probably put less than that and they will still taste good.
I did not use the full amount of chili powder though since my lovies cannot handle much heat. I halved it and it was fine to me although you could probably put less than that and they will still taste good.
I made the entire meal from this episode… the giddy-up steak, and the stuffed jalapenos and my family loved everything. It was nice to find another use for the garam masala and the parsnips were delicious.
Great alternative to fries/sweet potato fries. The spices were excellent. Aarti’s recipes are always the best. I cooked them at 400 for about 45 mins. I would not include the very middle of the parsnips – it is stringy and hard to chew.
Holy cow, these are so delicious!!! I wasn’t bothered by the texture in the least, I loved it. The yummy parsnip treated this way via your recipe totally rocks! I do have one complaint though… I crave these every single day! Thank you Aarti for posting this recipe. “Smiles”.
This recipe is fantastic! You can follow the recipe as is and get a spicy, tasty, healthier version of french fries or vary it up by changing the spice combination to tone it down or up to your liking. The first time I made these my one year-old son gobbled them up!
I am a big fan of these chips!
I didn’t grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
Because I’ve already made this for a few times, so I must mention this: If you were looking for “potato chip crispiness”, I would never know how to achieve that. It got “crunchy” because chips were caramelized, but no, not like “potato chip crispiness”. That’s not a bad thing at all!
I didn’t grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
Because I’ve already made this for a few times, so I must mention this: If you were looking for “potato chip crispiness”, I would never know how to achieve that. It got “crunchy” because chips were caramelized, but no, not like “potato chip crispiness”. That’s not a bad thing at all!
Loved the taste (and so did my husband, the picky eater), but the fries were limp, as others also noted. The ones that were cut the thinnest approached crispness, so next time I will cut them matchstick size. The spice mixture was great, and I’ll try it with other vegetables.
Easy to make and tasty. Reminds me of sweet potato fries. The kids liked them too. They are on the sweet side.
We cut the parsnips a bit smaller and cooked them in a 400 degree oven, and they turned out great. They don’t need it, but we had them with sriracha mixed with ketchup, which added a nice kick.