The Crunchy Effect: Make These Double Dill Parsnip And Carrot Chips

Embedded deep in our biological make up, there is a drive to search out foods that are both crunchy and salty. Chips are the obvious quick fix - and our urge to overindulge is one of the toughest food habits to break. When we found Chips by Chris Bryant, a cookbook full of healthy plant-based chip recipes, we were instantly hooked. All baked, none fried, you'll find that each recipe fits into your new years resolution criteria. Start with these parsnip  and carrot chips, our new chip of choice for 2015 - move aside kale! Not into these root veggies? Choose from an array of other savory or sweet varieties, including vegetables (potatoes of all kinds, beets, squash), fruit (apples, bananas, pears), and other fun options (pitas, tortillas, wonton wrappers). Whatever your poison, get your chip fix without the fear or guilt of eating fried fats and body-bloating salt. Here are a few notes from the chip connoisseur. before you get cooking... Carrots, parsnips, and dill are cousins in the plant world and kissing cousins in this recipe.These pretty orange-and-yellow sticks are seasoned with lots of zesty dill seed and lacy dill weed. The recipe follows the low-and-slow method to prevent the sweet carrots from browning too quickly. If you’re impatient and don’t mind some dark chips mixed in with the light, check out the alternate cooking methods. Carrots and parsnips have an affinity to rich Indian spices. Hunting/Gathering: Select stout carrots and parsnips—the wider the better. To offset the significant shrinkage that will occur during the cooking process, use carrots and parsnips that are at least 1 inch wide, or your ribbons may look more like fettuccini. For a colorful presentation, track down some of the red, purple, or yellow heirloom carrots available at farmers’ markets and some grocery stores.