We chop the parsnip up into fine strips, and then coat them in a little bit of tallow or coconut oil, before popping them into a super hot oven until crispy.
Sometimes, it can be nice to slice some carrot to the same size, and pop them in too, for a bit more colour.
We usually sprinkle them with Himalayan Salt, combined with dulse. These can be purchased from your health food shop separately, or combined together to make a "Seaweed Salt" to really give you a great vitamin and mineral boost, with this delicious snack. These are so easy to prepare, are packed with potassium as well as being high in dietary fibre. Parsnips are high in vitamin C, niacin (vitamin B3) and also provide some folate.
Some interesting info for you to digest, while you are enjoying your chips and enjoying the inviting, warm, home-cooked parsnip aroma that wafts through your kitchen:
Parsnips were actually used as a sweetner before the arrival of cane sugar in the United States in the nineteenth century, and can be considered to have a high GI (100g contains 240kJ).
Parsnips originated in ancient Europe, and were used mainly as fodder, especially for pigs. Still today, parsnips are prized food for pigs in Parma, Italy - where the pigs end up as delicious Parma ham.
Unlike normal sea salt, the crystal salt from the Himalayan foothills, which is uncontaminated by environmental factors, is renowned for its consistent composition and purity. It has been regularly tested to consistently contain all the major components of 84 mineral and trace elements.
Dulse contains vitamins A, B1, B2, B3, B6, B12, C and E as well as iodine, iron, calcium, potassium, magnesium, chromium, zinc and all the trace elements required by the human body.