Crispy Shoestring Parsnip Fries

Thin & Crispy Parsnip Fries




  1. Preheat the oven to 400F. Line a baking tray and set aside.
  2. Peel the parsnips and remove the ends. Cut the parsnips in half widthwise so that you have two pieces: the thicker top end and the thinner bottom end.
  3. For the bottom end pieces, cut them lengthwise into about 4 pieces, then again lengthwise to make fry shaped pieces.
  4. For the top end pieces: cut into quarters. Remove the hard middle core and discard (but keep for making stock!). Slice each quarter in half lengthwise before cutting into fry shaped pieces.
  5. In a large bowl, add the parsnip fries and the duck fat or coconut oil. Toss to coat.
  6. In a small bowl, mix the arrowroot powder, oregano, garlic powder and black pepper. Mix to combine evenly. Sprinkle the mixture over the parsnips, tossing to coat.
  7. Spread the parsnips out on the lined baking tray.
  8. Place the fries in the oven and bake for 15 – 20 minutes, until they begin to brown at the edges. Flip the fries and return them to the oven, cooking for another 5 – 10 minutes, until brown and done.