Parsnip French Fries

Preparation Time: 5 Minutes     Cook Time: 30 Minutes     Yields: 4 Servings

I absolutely love potatoes, so when I found out that was a no-go for paleo, I was pretty upset. Fortunately, on a whim, I decided to experiment with parsnip french fries as an option. I had some leftover parsnips in the refrigerator and tried this out. They were delicious! And parsnips, though they’re starchy like potatoes, are a paleo-friendly ingredient.

You can make these paleo parsnip french fries in the oven pretty easily. They’re salty, yummy, and much healthier for you than regular french fries. Plus the slight sweetness of the parsnip negates the need for ketchup. It already has that delicious flavor baked in.

Ingredients for Parsnip French Fries

  • 6 Parsnips
  • 1 Tsp salt
  • 1/2 Tsp garlic powder
  • 1 Tbsp olive oil

How to Make Parsnip French Fries

Preheat your oven to 400 degrees. Start by carving up your parsnips. I generally cut off the ends, then cut them in half. I slice off the outside peel, then cut small french fries out of the halves. Discard the fibrous center of the parsnips, as those are a bit woody in texture.

Toss the uncooked parsnip french fries in the olive oil, salt, and garlic powder. You can add an herb or spice if you’d like to make them a bit more exciting.

Spread them onto a cookie sheet in a single layer, then throw them in the oven. Cook them for about 15 minutes, then flip them over and cook them an additional 10-15. Cook the parsnip french fries until they’re crispy enough—don’t let them get too browned.

This recipe yields enough parsnip french fries for about four people. (These are a bit more filling than potato fries, so you won’t find yourself downing the whole batch by yourself.)

Serve them with a sauce or by themselves. This might be the perfect dipper utensil for some avocado pesto dipping sauce.