You can use any roasted root veg here but we loved the colour and flavour combo of the sweet Indian spiced parsnips. Chips just got a lot more interesting!
Serves 3 as a side or snack
Ingredients:
3 large parsnips- peeled and chopped into fat ‘chips’
½ cup nut butter (almond or cashew)
½ tsp turmeric
½ tsp garam masala
salt to taste
2 tbs boiling water if needed to achieve a softened nut butter (our premium almond butter has a runny texture but if using almond butter with a thicker consistency you may need to add hot water to loosen it up)
Method:
Wash, peel and cut the parsnips into thin wedges and set aside.
Soften the nut butter by mixing with a fork and adding a tiny splash of boiling water if needed. Add the spices and a little salt then using your hands, coat the parsnips until fully coated with a generous layer of nut butter mix.
Bake on a lined baking sheet in a single layer at 180C for approx 25-30 mins until tender and golden and crunchy at the edges.
Best eaten immediately.
GRAB THE INGREDIENTS
[vc_row][vc_column el_class=”recipebundles”]
[/vc_column][/vc_row]