5 from 2 votes
Baked Parsnip Chips paleo and low carb
Baked Parsnip Chips
Prep Time
3 mins
Cook Time
30 mins
Total Time
33 mins
Crunchy, salty parsnip chips.
Course: gluten free, grain free, low carb, paleo, vegan
Cuisine: snacks
Servings: 6
Calories: 87 kcal
Author: Stacey
  • 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
  1. Preheat oven to 425 F and line 2 baking sheets.
  2. Use a mandolin slicer or vegetable peeler to slice the the parsnips into thin slices.
  3. In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with sppon to coat in oil and salt.
  4. 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.
Recipe Notes

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

Nutrition Facts
Baked Parsnip Chips
Amount Per Serving (1 g)
Calories 87 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 5g
Sodium 628mg26%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.