Baked chips are much healthier than the store bought alternative and why not use different vegetables for a more nutritional punch! This would also be great served with Cucumber and Dill Yogurt. If you like this one, try Beet Chips and Dip or Baked Crisps and Dip.
2 – 8 oz. parsnips peeled
Non-stick cooking spray
2 tablespoons of fresh goat cheese preferably organic
2 tablespoon of skim milk preferably organic
Peel parsnip and thinly slice. Place in one layer onto a cookie sheet spayed with non-stick spray. Once all parsnip slices are spread onto the cookie sheet, spray each slice with non-stick cooking spray. Lightly sprinkle with kosher salt. Bake in preheated oven at 375 degrees for 20-25 minutes. Cooking time will depend on thickness of the parsnip slices. While parsnips are cooking, combine goat cheese and skim milk in small container. Mix and place into a ramekin. Once parsnips are crisp and browned, remove from oven. Transfer to serving dish with dip and serve.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.