Celeriac and parsnip crisps
Thin slices of celeriac and parsnip baked until golden.
Snack · serves 1 · one portion as published
Draft
Based on Canadian Nutrient File averages; your brand may differ.
Not checked by both parents yet, so it cannot be logged. You can still read it and cook it.
Not checked by either parent yet.
Foods not checked yet: Celeriac, raw, Parsnip, raw, Sunflower oil.
Not checked by either parent yet.
Foods not checked yet: Celeriac, raw, Parsnip, raw, Sunflower oil.
Carbs per serving
Total carbohydrate7.3 g
−Fibrenot subtracted under this rule1.4 g
−Sugar alcoholsnot subtracted under this rule; none reported by these sources–
=Net carbs7.3 g
With fibre subtracted: 5.9 g. Shown for comparison only; the counting rule does not use it.
Counting rule: Interim, total carbsNothing is subtracted until the dietitian tells us what to subtract. Counting total carbs never undercounts.
Parsnip, raw20 g“20g Parsnip”
Sunflower oil3 g“3g Sunflower oil”
Celeriac, raw40 g“40g Celeriac”
- Heat the oven to 350 to 375 °F (180 to 190 °C).
- Slice the parsnip and celeriac as thinly as you can (a mandoline helps).
- Toss the slices lightly in the oil and spread them on a sturdy tray.
- Bake until golden. Sprinkle with a little salt.
Salt is not counted. The source also suggests curry powder instead; that would need weighing and counting.
| Fat | 3.2 g |
| Protein | 0.8 g |
| Energy | 58 kcal |
| Sugars | 1.6 g |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from Matthew's Friends: CELERIAC & PARSNIP CRISPS. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.