Let’s talk about fries! Does it get any better than crispy fried potatoes? The smell, the flavor, the texture – I can’t find a single thing to complain about sensory wise. But the nutrition, or lack thereof, is enough to keep me far, far away from the drive-thru. Not to mention, most fries you can order at restaurants are either cooked in animal fat or vegetable oil and have a bunch of weird chemicals added to preserve the flavor and texture. Not into it! Luckily, I’ve perfected my Baked Parsnip Fries Recipe – which is way healthier and just as tasty – along with a super easy Smoky Vegan Queso Recipe that compliments the fries in the most perfect fashion.
What the heck are parsnips? A parsnip is a root vegetable related to the carrot. In fact, a parsnip looks almost identical to a carrot except for the fact that parsnips are light beige in color. Parsnips are high in potassium and soluble fiber and are even linked to lower levels of depression. I’ll take it! I peeled and sliced my parsnips into quarter inch matchsticks and tossed them with olive oil and a few seasonings.
Meanwhile, I whipped up a super easy dipping sauce made from our Smoked Gouda Cheeze Spread and a bit of adobo sauce. I used the Frontera brand adobo sauce but you can also buy a can of chipotles in adobo and use that instead. In my experience, the sauce from a can of chipotle peppers in adobo is way spicer. If you go that route, add it slowly.
When done, your baked parsnip fries should be golden and slightly crispy. They won’t get as crispy as if you deep fried them, but they’re totally delicious and addictive. I couldn’t stop eating them off the pan! If you’re wanting to stay on the healthy side, but prefer a more crispy texture, you could cook them in an air fryer rather than the oven– if you have one. I recommend eating these baked parsnip fries immediately with a vegan burger or as a movie snack. Seriously, you’re going to LOVE these! Let me know on Instagram if you make this recipe and what you thought of it!
Ps. If you ever feel like going all out, substituting the potato fries for parsnip fries in our Loaded Vegan Cheese Fries Recipe would work perfectly and be just as addictive!
Baked Parsnip Fries
with Smoky Vegan Queso Recipe
Grilled Vegan Portobello Mushroom Burger Recipe
Smoked Gouda Vegan Mac and Cheese Recipe
Vegan Smoked Gouda Apple Panini Recipe
Mushroom and Caramelized Onion Vegan Pizza Recipe
- 2 pounds of parsnips
- 1 tablespoon olive oil
- ½ teaspoon salt
- Few twists of black pepper
- 1 teaspoon paprika
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- 1 teaspoon adobo sauce (adjust to taste)
- Fresh herbs, for topping
- Preheat your oven to 400F. Peel the parsnips and trim the ends. Carefully slice them into ¼-inch matchsticks. Try to make each piece the same size to ensure even baking.
- Spill the parsnips onto a large baking sheet (you might need to use two) and arrange in a single layer. Toss with olive oil, salt, pepper, and paprika.
- Bake the parsnip fries for 20 to 25 minutes, flipping halfway through. Watch the fries carefully in the last few minutes of baking. They can go from crisp to crispy super quickly.
- Meanwhile, combine the Smoked Gouda Cheeze Spread and adobo sauce in a small bowl. Mix to combine and add more adobo sauce to taste.
- Serve the baked parsnip fries hot topped with fresh herbs and a side of smoky vegan queso. They are best enjoyed immediately for the best taste and texture!