Parsnip Chips

Eleanor King


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Makes 4 servings

3 parsnips, washed and peeled

1 Tablespoon olive oil

½ teaspoon salt

Fresh ground black pepper to taste

Rich in potassium and vitamin C, parsnips are a great alternative to potatoes for homemade chips. They offer a slight sweetness when cooked and crisp up perfectly in the oven. Dip in homemade aolis or spreads for a delicious and healthy bite.


1. Preheat the oven to 375ºF and line two baking sheets with parchment paper.

2. Using a mandolin slicer, food processor slicer blade attachment, or very sharp knife, slice parsnips into thin discs, about as thick as a quarter.

3. Place discs in a bowl and add olive oil, salt, and black pepper. Toss to combine making sure each parsnip disc is coated with oil.

4. Spread the parsnip discs across the two baking sheets, making sure none of them overlap.

5. Bake for 20–25 minutes or until golden brown and crispy. Some smaller chips may brown faster so make sure to check they don’t burn starting around the 15-minute mark.

Active Time: 10 minutes

Total Time: 45 minutes