Parsnip Chips and Maple Mustard Dip

Parsnip Chips and Maple Mustard Dip


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These carrot-cousins add sweetness to soups and stews but can also make a unique and fun snack chip. Full of fiber, Vitamin C, Vitamin K, Folate and Manganese parsnips are healthy and filling and a totally surprising snack! This recipe from foodie, Amy Sherman, is super easy- just toss the sliced parsnips into the ActiFry with a bit of rice flour to help them crisp up and that’s it! The creamy Maple Mustard dip is lighter and has less saturated fat than rich sour cream based dips.

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Serving Size / Yield

6 servings


  • Parsnip Chips:
  • 2 parsnips, washed but not peeled
  • 2 Tbs. rice flour
  • 1 scoop olive oil
  • Dip:
  • 1 Tbs. whole grain mustard
  • 1 Tbs. maple syrup
  • 1 Tbs. extra virgin olive oil
  • 2 tsp. mayonnaise

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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.

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