Parsnips are underrated and a really useful fall and winter vegetable. One of my family’s favorite ways to eat them is “french fried”, doused with Old Bay Seasoning aka Old Bay Parsnip Fries!
Plus, these Old Bay Fries are Gluten Free, Vegan, Paleo, Low-Carb and Whole30 Friendly!
The first time I made these for my son and husband they disappeared so quickly, I barely even got to eat any. My husband, who is somewhat of a traditionalist when it comes to all things burgers and fries, declared these the best non-potato fries he has ever had and promptly requested another batch ASAP.
P.S. Make more than you think you need because these go fast!
NOTES:
- I have used avocado oil, ghee and coconut oil and I prefer a more mild oil like avocado for this.
- Watch these closely the first time you make them as you do not want them to burn – burnt Parsnips are gross.
- No in-process photos for this one – I took some the other day and they got erased off my camera by a certain 3.5 year old who is obsessed with taking pictures (and erasing them!). I’ll edit and update this post with some next time I make them. (UPDATED TO ADD IN-PROCESS PHOTOS 11.2.2013)
Did you make this recipe? Please give it a star rating below!
Old Bay Fries. Old Bay Parsnip Fries. Paleo Parsnip Fries with Old Bay Seasoning.
- 2 pounds parsnips peeled and cut into evenly sized french fry sticks
- 2 tablespoons high-heat oil (coconut oil, grapeseed oil, avocado oil)
- 2 tablespoons Old Bay Seasoning
- 1 teaspoon kosher salt
-
Preheat oven to 425F. Line two baking sheets with tinfoil and spray with non-stick cooking spray.
-
Trim ends of parsnips, peel and cut into evenly sized french fry pieces.
-
Place in a bowl and toss with oil until well coated. Toss with Old Bay and salt until evenly distributed.
-
Spread fries out on baking sheets in one layer.
-
Cook for 15 minutes, toss and rotate baking sheets and cook for an additional 15 minutes or until edges are starting to brown (you don’t want these to burn).
-
Serve hot and watch disappear!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Thanks for the link to the Spectrum Organics oil temperature chart. Had no idea avocado oil had such a high smoking point.
My parsnips are doing great in the garden, waiting for frost to sweeten them then I will begin harvest as needed.
These look so crispy and good, the perfect way to satisfy a craving!
Ooh, very interesting! I’m definitely going to keep an eye out for the first parsnips of the year, because I think some of these fries need to get into my mouth very soon indeed. 🙂
I almost bought some parsnips at the store today but wasn’t sure what I wanted to do with them so I decided to wait. Now I know what I’ll do with them!
Hope you love them Nicole!
What a fabulous idea, Alyssa! I tend to put parsnips is soups a lot, but love the thought of them fried. I’ll be grabbing some parsnips soon! Your final photo is very tempting! I’m glad you have a budding little photographer in your midst. 🙂
Parsnips are also great in soup – I love replacing potatoes with them!
I’ve never made parsnip fries, but heard so so much about them. Loving the Old Bay version.
One of my absolute fav ways to eat parsnips – soooo good!
Y U M M M M M M!!!!!!!!!!!!!!!!!!!
The kids will love these Amy! xoxo
Love parsnips. Love Old Bay, Will make these very soon, Alyssa – fabulous. LOL about your resident miniature photographer! Publish some of his pix!
Oh my Kellie – you would be seeing random shots of feet, bellies and his trucks lol
I just made parsnip fries for the first time last week and omg, we loved them! Your old bay version looks killer 🙂
Truthfully, Old Bay makes everything better 😉
Parsnips are one of the few roots that I’ve never french fried! Definitely changing that this winter!
Yes! They are so good Joanne 🙂