Baked Parsnip Chips are paleo and similar to potato chips.

Baked Parsnip Chips are paleo, vegan, and actually taste very good!

This is a shocking discovery to me, as I don't really enjoy most root vegetables.

A good friend of mine introduced me to this organic parsnip chip brand at a gourmet grocery store. I had told her that I really don't like root vegetables, and she assured me that these were excellent.

They were delicious, although made with an oil that I don't think is very healthy. As it turned out, the store either stopped carrying them or could no longer order them.

So, I was forced to make my own. Just as well, since I can make mine with a better oil choice and try baking them instead.

You could deep-fry or air-fry these as well. I don't have a deep fryer, so I baked them in avocado oil with sea salt, but you can also fry them in a deep fryer or air fryer.

I still can't believe these parsnips are so tasty!

Be sure to use a Mandoline Slicer or a vegetable peeler to cut the slices thin enough; otherwise, they won't get crisp in the oven.

Baked Parsnip Chips — Slice the parsnips thin with a mandolin slicer or vegetable peeler.

Don't use a knife like in the photo. The parsnip just looked so bland without a kitchen tool, and the mandoline slicer would not fit in the picture frame.

Baked Parsnip Chips paleo, low carb, and vegan

📖 Printable Recipe Card

Baked Parsnip Chips

Stacey

Baked Parsnip Chips are paleo, vegan, gluten-free, crunchy and salty .

4.38 from 8 votes

Print Recipe Pin Recipe

Prep Time 3

Cook Time 30

Total Time 33

Course Side Dish, Snack

Cuisine American

Servings

Calories 87 kcal

Equipment

1 Mandoline Slicer

Ingredients

2 cups thin sliced parsnips use a mandoline slicer or vegetable peeler ( about 2 whole medium parsnips)
3 tablespoon avocado oil
2 teaspoon sea salt or more to taste

Instructions

Preheat oven to 425 F and line 2 baking sheets.
Use a mandoline slicer or vegetable peeler to slice the parsnips into thin slices.
In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with spoon to coat in oil and salt.
Place parsnip slices onto lined baking sheets. Bake each sheet of chips, one at a time, for 12 to 20 minutes or more until browned and crisp. Check at 10 minutes and if they are still soft then continue baking.
Once browned and crisp, let cool a little to dry out. If they are still soft, then they need to bake a little longer. Bake the second sheet after the first is done. Add more salt to taste if desired. you can deep-fry these in oil according to the fryer's instructions or an air fryer.

*As an Amazon Associate I earn from qualifying purchases.

Notes

* all nutritional data are estimates based on the products I used*

Nutrition

Serving: 0.5cupCalories: 87kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 628mgFiber: 2gSugar: 2g

Keyword baked parsnip chips, healthy baked chips, root vegetable chips

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Nutritional Data: Serving size: 1 serving @ ⅓ cup serving out of 6 servings, Calories: 87, Fat: 6 g, Saturated fat: 1 g, Unsaturated fat: 5 g, Trans fat: 0 g, Carbohydrates: 9 g / Net Carbs: 7 g, Sugar: 2 g, Sodium: 628 mg, Fiber: 2 g, Protein: 1 g, Cholesterol: 0 mg