Say hello to your new favorite, exceptionally crispy & salty, fries—made with a big parsnip.
During the fall/early winter, root veggies fill the farmer’s markets. One of these heavy, rustic veggies is the parsnip.
Besides being loaded with nutrients, parsnips make great, baked fries & might just become your new favorite unique party appetizer.
Let’s make Parsnip Fries!
Parsnips kind of look like huge, white carrots, and have a texture crossed between a carrot and potato. They are also kind of an ugly vegetable. Looks can be deceiving though. Parsnips are neutral in flavor when cooked & hold texture perfectly. The outside of these fries becomes crispy while the inside becomes soft and creamy.
I love serving these fries at parties with my easy cashew queso. People always ask what they are, and usually don’t know what a parsnip is—then end up in love with the simple fries.
I hope these simple fries become a go-to for you! They are:
& so easy to make!
If you’re a fan of these healthy-ish snacks, you might also enjoy my Vegan Baked Chili “Cheese” Fries with Garlicky Guac, Easy Cashew Queso, Crispy Curried Chickpeas, or my Easy Garlic & Onion Hummus.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 large parsnip (or 2 small), cut into large, ½ inch wide matchsticks
- 2 Tbsp. coconut oil
- 2 tsp salt
- big pinch black pepper
- Preheat oven to 400°F.
- Spread coconut oil across large baking sheet and lay cut parsnips across sheet, leaving about ½ inch between each. Sprinkle with salt and pepper.
- Bake for 15 minutes. Remove try from oven and flip the fries. Bake for another 15 minutes or until golden and crispy.
- Enjoy immediately with optional toppings or sides. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.