Sheet Pan AIP Loaded Parsnip Nachos (Paleo, Whole30)

These Sheet Pan AIP Loaded Parsnip Nachos are a comfort food classic appetizer or dinner remade for the Paleo Autoimmune Protocol…all on a sheet pan!

These tasty root veggie nachos are Whole30 compliant, anti-inflammatory, nightshade-free, gluten-free, seed-free, nut-free, egg-free and dairy-free, too.

Just as crave-able as Irish nachos but way better for you. It’s hard to eat just one serving, so I highly recommend making a double batch. Just grab an extra sheet pan, some parchment paper if you like, then prep, bake, go!

These Sheet Pan AIP Loaded Parsnip Nachos are an exclusive recipe!

This is a sneak peek recipe from my newest cookbook for the Paleo Autoimmune Protocol, AIP Sheet Pan Recipes Volume 2!

This cookbook is perfect for you if:

• You’re burnt out on the time you spend on cooking since you started the Paleo AIP.


• You need recipes with minimal ingredients and simple instructions that are a breeze to follow.


• You’re tired of staring at a sink full of dirty dishes when you’re already exhausted from your autoimmune disease!

Here’s what’s inside this life-changing eCookbook:

116 pages with 50 DELICIOUS allergy-friendly, 100% PALEO AIP compliant recipes and cooking tips that will keep tempting your autoimmune-protocol cravings over and over again!

Including 43 mouth-watering sheet pan recipes and 7 BONUS fast and quick recipes to add the extra oomph to your meals!

One-pan full-meal hits like Asian Lettuce Wraps, Chicken Parmigiana, Ramen Bowls, and Zippy Hash!

Main course superstars like Fishpuppies, Gyzoa Meatballs, Salmon Wellington, and Tender BBQ Ribs!

Healthfully addictive side dishes and snacks like Fried Mashed “Potatoes,” Loaded Parsnips, and Baked Soup Two Ways!

And if you are missing pancakes, cookies, and tortillas on the AIP – miss no more, honey, because my Berry Collagen Pancakes, Cinnamon Raisin N’Oatmeal Cookies, and Plantain Tortillas all will nix those fixes in the bud!

DOWNLOAD & READ INSTANTLY. Your DIGITAL COOKBOOK arrives immediately in your email inbox after you buy. It comes with a risk-free 100% money-back guarantee, no questions asked!

Many recipes in the book are LOW in CARBS and LOW in NATURAL SUGARS!

Every recipe in the book is either naturally COCONUT-FREE or can be made so with my easy tips!

EVERY sheet pan recipe comes with two beautiful photos!

No special equipment required other than a blender!

Easy-to-source ingredients 

Easy-to-digest foods

100% AIP ELIMINATION-COMPLIANT! No nuts, seeds, dairy, nightshades, fruit based spices, legumes, grains, gluten, processed foods, alcohol, chocolate, eggs or additives.

Just good, clean, anti-inflammatory ingredients to help you REJUVENATE YOUR HEALTH!

EVERY sheet pan recipe comes with an optional “Reintroduction Idea” beneath the recipe to make the recipe work for your AIP reintroduction phase. This includes the ingredient, a suggestion on how to incorporate the ingredient into the recipe, as well as the stage # of the reintro ingredient!

I’ve organized the recipes into these chapters to help you locate the recipe you need, fast: One Pan Meals, Main Courses, Sides & Snacks, Breads & Treats, and Bonus Recipes!

This beautiful eBook is formatted to reduce printer ink if you choose to print a copy for yourself to keep!

I hope you love these Sheet Pan AIP Loaded Parsnip Nachos as much as my family does.

Did you add anything to them to suit your food tolerance needs or cravings…or did you nom away as-is? I’d love to hear!

Print Pin

Sheet Pan AIP Loaded Parsnip Nachos (Paleo, Whole30)

Just as crave-able as Irish nachos but way better for you. It’s hard to eat just one serving, so I highly recommend making a double batch!

Keyword aip, Parsnip Nachos

Ingredients

• 12 to 16 oz uncured nightshade-free bacon
• 2 lb parsnips peeled & thinly sliced into rounds at thick parts, & into diagonal shapes at thin parts

SUPERGREEN SAUCE

• 2 medium avocados
• 2 cups arugula (sub 2 more avocados for Animal-Based)
• 2 Tbsp fresh parsley
• ½ tsp garlic powder (omit for Animal-Based)
• juice of 1 large lemon
• ⅔ cup filtered water
• ¼ cup coconut cream (coconut free option: sub ¼ cup more water)

GARNISH

• ¼ cup fresh chives, minced (omit for Animal-Based)

Instructions

• Place rack in center oven, then heat to 425 F. Line a large sheet pan with parchment.
• Place bacon slices in a single layer on the parchment. Bake for 12 minutes.
• Rotate pan 180 degrees, then bake for 6 to 10 minutes longer until cooked to your desired crispness.
• Use tongs to transfer bacon to a paper towel lined plate to drain, then set aside. Leave the bacon grease on the sheet pan.
• Add parsnips to the bacon grease and use tongs to coat, then spread in an even layer.
• Bake for 20 minutes, then use tongs to toss and spread out again in an even layer. Bake for 20 minutes longer or until golden and crispy.
• Meanwhile make the SUPERGREEN SAUCE by adding all SUPERGREEN SAUCE ingredients to a blender or food processor, then blending until smooth. Set aside.
• Place the parsnips on 4 serving plates, then spoon dollops of the sauce over the tops.
• Chop the bacon into bite size pieces then sprinkle over the top, then garnish with chives.

Notes

Try this with baby spinach in place of the arugula for a milder sauce.

AIP Reintroduction Stage 3: If you’ve reintroduced grass-fed dairy, sprinkle crumbled grass fed bleu cheese over the top of the plated parsnips.