Baked Parsnip Chips paleo and low carb
Print Recipe
5 from 2 votes

Baked Parsnip Chips

Crunchy, salty parsnip chips.
Prep Time3 mins
Cook Time30 mins
Total Time33 mins
Course: gluten free, grain free, low carb, paleo, vegan
Cuisine: snacks
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