Homemade recipes are the best, because you control ingredients and know what you are eating. Store-bought potato chips are very unhealthy, as they are highly processed foods, which are known to be highly addictive. Processed foods can cause binge eating and do not contain nutritional value.
This homemade parsnip chips recipe is much better than normal potato chips, because they contain spices and healthy fats that contains important nutrients, and not to mention the nutritional value of parsnips themselves. Let’s take a closer look at the ingredients in this recipe.
Black pepper:
It is the most popular spice in the world, and for good reason. It speeds up metabolism, which is great for weight loss. An ingredient in black pepper called piperine inhibits the spreading of rectal cancer cells, according to a study published in Experimental and Molecular Pathology. Black pepper also helps enhance turmeric absorption.
Cayenne pepper:
One of cayenne peppers most potent properties is its ability as an anti-inflammatory agent. It is believed that the hotter the pepper, the stronger the anti-inflammatory properties.
Himalayan pink salt:
It contains the full spectrum of 84 minerals and trace elements just like Mother Earth intended. It is an unrefined, unprocessed and “raw”.
Olive oil:
It has a wide variety of polyphenols, which are substances found in olive oil (and many other foods) that help reverse pro-inflammatory enzymes and molecules in the body. Just 1-2 tablespoons of olive oil a day can help with inflammation.
Parsnips:
They are packed with two heart healthy ingredients called folate and potassium. Potassium helps regulate blood pressure, and folate helps reduce amino acids that are associated with heart disease. They are also good sources of vitamin C and E.
Directions:
• Slice 4 peeled parsnips into thin, chip shaped slices
• In a bowl, add 3 tbsps of olive oil, 1 tsp of Himalayan salt, 1/2 tsp of black pepper, and 2 tsp of cayenne
• Toss the sliced parsnips in the seasoning mixture until evenly coated
• Place chips on a baking sheet, and bake in the oven for 25-35 minutes at 425 F
• When the chips are crispy and not soft, they are done
• Add more salt to taste if necessary
Make sure ingredients are organic
Enjoy this homemade parsnip chips recipe!
Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.
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REFERENCES:
1. “Which Foods May Be Addictive? The Roles of Processing, Fat Content, and Glycemic Load.” Plos One. Plos One, 18 Feb. 2015. Web. 6 Oct. 2015.
2. “Baked Parsnip Chips.” Beauty and the Foodie. Beauty and the Foodie, 24 Feb. 2015. Web. 06 Oct. 2015.
3. “Piperine Impairs Cell Cycle Progression and Causes Reactive Oxygen Species-dependent Apoptosis in Rectal Cancer Cells.” National Center for Biotechnology Information. U.S. National Library of Medicine, n.d. Web. 06 Oct. 2015.
4. “Nutrition Facts and Analysis for Parsnips, Cooked, Boiled, Drained, with Salt.” Self Nutrition Data. Self Nutrition Data, n.d. Web. 06 Oct. 2015.
