Parsnip and Sweet Potato Chips

GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO, FODMAP FRIENDLY

Remember the days when ordering minimum chips from the Fish ‘n’ Chip shop meant you got enough chips to last a lifetime?  Maybe a sliiiigght overstatement, but my mum used to pop the leftovers in the fridge and re-heat them in the oven as an afterschool snack.  I used to like them even better that way.
Since going Paleo I often crave things associated with nostalgic memories from my childhood.  Hot, salty chips are one of those things for me.
These don’t try to mimic take-away chips.  These are their own kind of delicious and hit the spot perfectly!

Recipe (makes enough as a side for 3-4 for dinner, or afternoon tea for two)
2 parsnips
1 sweet potato
Olive oil
Pink Himalayan sea salt
Pepper
Dried ground paprika and turmeric

Method
Preheat the oven to 200C.
Wash or peel your sweet potato and parsnips (I like to keep the skin on because –hello extra nutrients…plus it saves on time and waste).
Cut your parsnips and sweet potato into, well, chips and place on your baking tray.
Drizzle heavily in oil and season with plenty of salt and spices.
Bake in the oven for 20 minutes, taking them out after 10 minutes to gently mix and turn them to redistribute the oil. Then pop them back in the oven for the remaining 10 minutes to make sure they get evenly brown and crunchy.
Enjoy!  We love these as they are, or with guacamole and chilli lime mayonnaise.