Parsnip Chips and Maple Mustard Dip
Serving Size / Yield
- Parsnip Chips:
- 2 parsnips, washed but not peeled
- 2 Tbs. rice flour
- 1 scoop olive oil
- 1 Tbs. whole grain mustard
- 1 Tbs. maple syrup
- 1 Tbs. extra virgin olive oil
- 2 tsp. mayonnaise
For the chips: Slice the parsnips very thinly, preferably with a mandolin slicer or vegetable peeler. Toss the parsnip slices with the rice flour in a bowl. Add the olive oil and parsnips to the ActiFry and cook for about 35 minutes, or until brown and mostly crisp.
For the dip: Whisk together the mustard, maple syrup, olive oil and mayonnaise, until creamy and well combined. Serve chips with dip.