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


  • 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


  • 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.


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


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