Za’atar is a very common spice in Israeli foods, so naturally I bought a large bag of it from a market in Jerusalem when I visited in December to experiment with some creations back home. While in Israel, I often snacked on pita chips and crackers baked with za’atar so I decided to try to make a healthier version with parsnips. Parsnips are also a great alternative to potatoes because they have a mild flavor and hearty texture with less calories, more fiber, and more vitamin C. Similarly, they can be eaten boiled, mashed, roasted, or baked in chip form as I detail below.
1 tbsp olive oil
1-2 tbsp za’atar spice (or sub thyme, oregano, sesame seeds)
1. Thinly slice parsnips (easiest with a mandolin, but works with a small knife).
2. Drizzle the oil over the sliced parsnips.
3. Toss with spices to evenly distribute.
4. Bake for 15-20 min at 400, or until crispy.
5. Enjoy with hummus, sriracha, or dip of choice.