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Sheet Pan AIP Loaded Parsnip Nachos

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

  1. Place rack in center oven, then heat to 425 F. Line a large sheet pan with parchment.

  2. Place bacon slices in a single layer on the parchment. Bake for 12 minutes.

  3. Rotate pan 180 degrees, then bake for 6 to 10 minutes longer until cooked to your desired crispness.

  4. Use tongs to transfer bacon to a paper towel lined plate to drain, then set aside. Leave the bacon grease on the sheet pan.

  5. Add parsnips to the bacon grease and use tongs to coat, then spread in an even layer.

  6. 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.

  7. Meanwhile make the SUPERGREEN SAUCE by adding all SUPERGREEN SAUCE ingredients to a blender or food processor, then blending until smooth. Set aside.

  8. Place the parsnips on 4 serving plates, then spoon dollops of the sauce over the tops.

  9. Chop the bacon into bite size pieces then sprinkle over the top, then garnish with chives.

Recipe 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.