Parsnip chips are an easy baked snack that make a great alternative to potato chips! You can use this easy cooking method with practically any root vegetable, to make your own crunchy snack at home.
Why You’ll Love Them
They’re nutritious. Parsnips contain important vitamins and minerals like potassium, folate, vitamin C, and calcium, and they have more fiber than white potatoes. They make a great side dish for a healthy burger, or you can serve them as an appetizer with your favorite dip.
They’re unique. This recipe makes an unexpected side dish! Parsnips are in their peak season starting in the Fall months, but are often available year-round in grocery stores. Be sure to look for ones without bruises on the outside, and make sure you don’t buy parsley root by mistake, as they look very similar. (Sort of like a white carrot.)
They’re delicious. Parsnips are slightly sweeter than a traditional potato, similar to sweet potatoes. If you love sweet potato chips, you’ll probably love these, too.
They are easy to make. Just slice, toss with oil & salt, and bake! No deep fryer required.
They’re baked instead of fried. You won’t have to worry about oil splatter as you cook, and these baked snacks will have less overall fat than a deep-fried chip.
Ingredients You’ll Need
What do you need to make parsnip chips?
- Fresh parsnips
- Olive oil
That’s it! This simple combination makes a simple, crunchy chip that is a little salty, with a hint of sweetness from the natural parsnip flavor. If you’d like a more seasoned chip, feel free to add a pinch of garlic powder, paprika, rosemary, black pepper, or thyme.
Prefer to use the air fryer? You can’t cook as many crispy chips at once in an air fryer, since most air fryer baskets are smaller than a traditional oven pan. However, you can use the same temperature in the air fryer, if you prefer. In that case, be sure to check on the chips after just 10 minutes, since the air fryer tends to cook slightly faster than an oven.
How to Make Crispy Parsnip Chips
1. Slice the parsnips.
For the best results, you’ll need to slice the parsnips into paper-thin pieces. I recommend using a mandolin slicer for the most consistent slices. If the slices are too thick, they will be more chewy than crunchy, so slice them as thin as possible if using a knife.
It’s most important that the slices are consistently sliced, so they will finish cooking around the same time. Very thin slices will cook faster than thicker slices, so be sure to watch the pan as it bakes if you end up with different thicknesses.
Pro Tip: Parsnips will shrink as they bake, so if you cut very small pieces, the baked chips will be tiny! For larger chips, cut the parsnip on a diagonal, which will give you longer, more oval-shaped pieces and slightly bigger chips.
Line a large baking sheet with parchment paper and transfer the parsnip slices to the pan. Drizzle with a tablespoon of olive oil and toss well, rubbing the olive oil into each slice. (If you would prefer to do this in a large bowl, you can! I just try to offer as little to clean up as possible.)
Arrange the slices into a single layer without overlapping pieces, then sprinkle generously with salt. Bake at 350ºF for 15 minutes.
When the timer goes off, remove the pan from the oven and flip over the slices to help them crisp up evenly. Remove any slices that have turned brown, so they don’t burn.
Return the pan and bake for 5 more minutes. On average, the chips should be done in a total of 20 to 25 minutes, depending on how thinly they are sliced. Be sure to watch the oven as the cooking cycle ends, so you can remove any chips before they burn.
Let the chips cool completely on the pan so they can crisp up. Once they are cool, they are ready to serve! Transfer to a plate and serve them with your favorite dipping sauce. (Like ketchup, ranch dressing, or special sauce.)
Leftover chips can be stored in an airtight container in the fridge for up to 5 days, but they will lose their crispness. You can spread these out and bake for 5 to 10 minutes at 350ºF again, to help crisp them up again.
Parsnip chips are a crispy, salty snack that you can bake at home! All you need is 3 ingredients to make these homemade baked chips.
- 1 large parsnip (no need to peel)
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
Leftover chips will not be as crispy the next day, but you can crisp them up in the oven again at 350ºF for 5 to 10 minutes. Let them cool completely before serving.
Calories: 60kcal, Carbohydrates: 7g, Protein: 0.5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 149mg, Potassium: 145mg, Fiber: 2g, Sugar: 2g, Vitamin C: 7mg, Calcium: 14mg, Iron: 0.2mg
If you try this parsnip chip recipe, please leave a comment and star rating below letting me know how you like them.