Baked Parsnip Chips

Baked Parsnip Chips are lower carb, paleo and similar to potato chips.

Baked Parsnip Chips are  low carb, paleo, vegan and actually taste very good! A shocking  discovery to me, as I don’t really enjoy most root vegetables.

A good friend of mine introduced me to this organic brand of parsnip chips 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 not order them anymore. 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.

Although, you could deep fry these as well. I don’t have a deep fryer, so I baked them in avocado oil with sea salt, but you can fry these in a deep fryer as well. I still can’t believe these parsnips are  low carb & tasty! Be sure to use a  Mandolin Slicer on thin or a vegetable peeler to get the slices thin enough, or they won’t get crisp in the oven. Don’t use a knife like in the photo. The parsnip just looked so bland without a kitchen tool and the mandolin slicer would not fit in the picture frame.

Slice the parsnips thin with a mandolin slicer or vegetable peeler.

Chips should be browned and crisp after baking.

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5 from 2 votes

Baked Parsnip Chips

Crunchy, salty parsnip chips.

Course gluten free, grain free, low carb, paleo, vegan

Cuisine snacks

Prep Time 3 minutes

Cook Time 30 minutes

Total Time 33 minutes

Servings 6

Calories 87kcal

Author Stacey

Ingredients

• 2 cups thin sliced parsnips use a mandolin slicer or vegetable peeler ( about 2 whole medium parsnips)
• 3 tbsp avocado oil or olive oil
• 2 tsp sea salt or more to taste

Instructions

• Preheat oven to 425 F and line 2 baking sheets.
• Use a mandolin slicer or vegetable peeler to slice the the parsnips into thin slices.
• In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with sppon to coat in oil and salt.
• Place parsnip slices onto lined baking sheets. Bake each sheet of chips, one at a time, for 25 to 35 minutes or more until browned and crisp. Check at 15 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. Or you can deep fry these in oil according to fryer instructions.

Notes

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

Nutrition

Serving: 1g | Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 628mg | Fiber: 2g | Sugar: 2g

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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: 8 g / Net Carbs: 6 g, Sugar: 2 g, Sodium: 628 mg, Fiber: 2 g, Protein: 1 g,Cholesterol: 0 mg

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