Parsnip chips on a low carb diet? No way I hear you say. Well now you can enjoy them, a little at a time.
You may think parsnips are off the menu when you go low carb as they are a starchy root vegetable – but you can have them as parsnip chips because a little parsnip goes a long way.
By shredding them and frying in coconut oil, 1 or 2 parsnips can be turned into about 3-5 cups of parsnip chips. And by having them as a side dish, it allows you to enjoy them again.
With all starchy root vegetables, they can be eaten in limited amounts, and the amount depends on if you are weight stable or have weight to lose.
Anything high in carbohydrate will cause a spike in glucose and insulin. By cooking in a generous amount of coconut oil, makes you fuller, quicker, and for longer.
And remember that coconut oil has numerous health benefits which is why it should be used frequently, such as being high in lauric acid, which is antibacterial and antifungal.
- Cut the top and bottom from the parsnip.
- Using a vegetable peeler, shred each parsnip into thin strips.
- Heat a generous amount of coconut oil in the frying pan and fry until golden and crisp.
- Season with salt and pepper.