| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 6g | 1g | 55g |
| sugars | fibre | protein | salt |
| 24g | 10g | 2g | 0.85g |
Why I Love Canadian Maple-Roasted Carrot and Parsnip Chips
The first time I crafted the Maple-Roasted Carrot and Parsnip Chips, I was pleasantly surprised. This medley of flavors with a distinctive Canadian touch, blending the sweetness of maple syrup with the subtlety of parsnips and carrots, was a revelation to my Creole-rich and French-inspired palate. I was intrigued by this recipe from the Pioneer Woman and decided to add my personal flare to it, aiming for a crispier end result. This concoction is a perfect amalgamation of my gastronomic heritage and my fondness for exploring recipes from around the world.
A Dash of Nostalgia
This recipe takes me back to my time in Quebec, where I first encountered the tremendous potential of the humble maple syrup. I was amazed at the myriad ways this Canadian gem could add a delightful twist to the simplest of recipes while reminding us of the verdant maple groves of its origin.
Pairings that Perfect the Palette
One of the elements that make these Maple-Roasted Carrot and Parsnip Chips spectacular is their versatility. Whether you’re serving them alongside a classic roast beef or pairing them with a comforting French lentil soup, they bring balance and brightness to the meal. The spicy touch from the black pepper contrasts the caramel-like sweetness of the maple syrup, while the blend of ground nutmeg and cinnamon adds a comforting warmth. This sophisticated meeting of sweet and savory flavours speaks volumes about Canadian cuisine, and it’s a true celebration of North American roots.
The Joy of Sharing
Aside from the culinary adventure that these chips offer, nothing beats the joy of sharing this recipe. When you’ve received such a delightfully different recipe from a cherished source, it feels like you owe it to the world to pass it on. This recipe is a testament to how we, with our varied backgrounds and taste preferences, can rise above traditional culinary boundaries and create beautiful dishes that sing to our soul.
What You’ll Need
- 6 Medium parsnips
- 6 Medium carrots
- 1/4 Cup of Canadian maple syrup
- 2 Tablespoons of olive oil
- 1/2 Teaspoon of salt
- 1/2 Teaspoon of ground black pepper
- 1/4 Teaspoon of ground cinnamon
- 1/4 Teaspoon of ground nutmeg
Method
Step One
Firstly, preheat your oven to 250 degrees Celsius (482 degrees Fahrenheit).
Step Two
Line two baking sheets with parchment paper.
Step Three
Peel and cut the parsnips and carrots into thin slices, aiming for as thin as possible so that they cook evenly and become crispy.
Step Four
In a large bowl, combine the maple syrup, olive oil, salt, pepper, cinnamon, and nutmeg. Add the sliced parsnips and carrots, tossing until they’re well coated in the mixture.
Step Five
Spread the coated parsnips and carrots out evenly across the lined baking sheets.
Step Six
Bake for about 25-30 minutes in the preheated oven, or until the edges of the vegetables are crispy. Be careful to watch them closely towards the end of cooking time, as they can burn easily.
Step Seven
Allow the chips to cool slightly before enjoying. They may not seem crispy right out of the oven but will harden up as they cool. Adjust seasonings to taste, if needed and serve.
