Parsnip Chips and Maple Mustard Dip by Amy Sherman
By FBWorld Team

Here's a great fall recipe featuring an unexpectedly sweet seasonal vegetable... Parsnips! These carrot-cousins add sweetness to soups and stews but can also make a unique and fun snack chip. The 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.

Parsnip Chips

2 Parsnips, (washed but not peeled)
2 tbls. Rice Flour
1 scoop Olive Oil

1. Slice the parsnips very thinly [preferably with a mandolin slicer or vegetable peeler].

2. Toss the parsnip slices with the rice flour in a bowl.

3. Add the olive oil and parsnips to the ActiFry and cook for about 35 minutes, or until brown and mostly crisp.

Mustard Dip

1 tbls. Whole Grain Mustard
1 tbls. Maple Syrup
1 tbls. Extra Virgin Olive Oil
2 tspn. Mayonnaise

Whisk together the mustard, maple syrup, olive oil and mayonnaise, until creamy and well combined.

Serve chips with dip.


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