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5 from 1 vote

Chili Topped Parsnip Fries

Kid-friendly, chili topped parsnip fries is a great paleo meal that will curb that comfort food craving!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: American
Servings: 2 servings
Calories: 800kcal
Author: Louise


  • 2 large parsnips peeled and cut into fries, or 4 small ones
  • 1 Tablespoon salt
  • 1/4 cup olive oil
  • 2 cans of tomato sauce or diced tomatoes (14 ounces each)
  • 1 lb ground beef
  • 2 Tablespoons coconut oil
  • 4 cloves garlic minced (or 2-3 Tbsp (17-25 garlic powde(optional)
  • 1 small onion chopped (optional)
  • 1 Tablespoon Italian seasoning
  • Salt and pepper to taste
  • 4 Tablespoons guacamole


  • Preheat oven to 450 F (232 C).
  • Toss the parsnip fries with 1 Tablespoon of salt and 1/4 cup of olive oil. Spread fries onto a baking tray and bake for 40 minutes (flip the fries in the middle to prevent burning).
  • Meanwhile, add the 2 Tablespoons (27 coconut oil into a large saucepan and add the ground beef and the onions. Cook the ground beef and onions until the beef is browned. Add the tomato sauce or diced tomatoes, garlic, Italian seasoning, and salt and pepper to taste. Simmer for 30-40 minutes. Stir regularly to keep from burning on the bottom of the pot.
  • Divide the parsnip fries between two bowls. Divide the chili and pour on top of the fries. Then top each bowl with two tablespoons of guacamole.


Fresh basil leaves can be used instead of Italian seasoning.


Calories: 800kcal