Parmesan Parsnip Crisps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-3 parsnips, washed, peeled, sliced into thin 3" pieces-2 egg whites-5 oz of hard Parmesan cheese, grind using food processor-Fresh oregano (or preferred herb), minced-Olive Oil 3 TBS-Black Pepper-Spicy Marinara sauce for dipping
-Preheat oven to 425 F
-Line a baking sheet with tin foil, oil the foil very well to avoid sticking
-Beat the egg whites until they form soft peaks, set aside in a bowl.
-Grind the cheese in the food processor until shredded completely, move to a bowl and mix in minced herbs
-Take a parsnip piece, dip it into the egg whites, and then roll it in the cheese and herb mixture, place on baking sheet, repeat.
-Once finished, drizzle parsnips with a tiny bit of olive oil and a generous shaking of black pepper
-Bake for 20-25 minutes, rotating them 15 minutes through.
Serving Size: Makes 21 3' pieces
Number of Servings: 4
Recipe submitted by SparkPeople user JULIANNPAIGE.
-Line a baking sheet with tin foil, oil the foil very well to avoid sticking
-Beat the egg whites until they form soft peaks, set aside in a bowl.
-Grind the cheese in the food processor until shredded completely, move to a bowl and mix in minced herbs
-Take a parsnip piece, dip it into the egg whites, and then roll it in the cheese and herb mixture, place on baking sheet, repeat.
-Once finished, drizzle parsnips with a tiny bit of olive oil and a generous shaking of black pepper
-Bake for 20-25 minutes, rotating them 15 minutes through.
Serving Size: Makes 21 3' pieces
Number of Servings: 4
Recipe submitted by SparkPeople user JULIANNPAIGE.
Nutritional Info Amount Per Serving
- Calories: 415.1
- Total Fat: 29.9 g
- Cholesterol: 24.1 mg
- Sodium: 607.4 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.8 g
- Protein: 16.4 g
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