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Nutty Parsnip Chips

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

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