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–+ servings
Baked Parsnip Chips served on a tray
Slice of Paleo

Baked Parsnip Chips

Healthy homemade chips made with parsnips! The perfect snack with a little salt and a little crunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 162
Ingredients Equipment Method Nutrition

Ingredients
  

  • 4 cups parsnips, very thinly sliced equals 2 large parsnips or 4-5 medium
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt

Equipment

  • mandoline
  • 2 baking sheets
  • parchment paper

Method
 

  1. Preheat oven to 350. Move the racks to the middle of the oven. Line two baking sheets with parchment paper.
  2. Scrub parsnips to remove any dirt. You do not need to peel them. Set a mandoline at the lowest setting and begin slicing the parsnips with the thickest end first. When your pieces are about the size of a quarter, turn the parsnip lengthwise and slice the rest into strips.
  3. Place all the parsnip pieces in a medium sized bowl. Add the avocado oil and salt. Using your hands, mix around the parsnip chips, getting oil and salt on all of them.
  4. Spread the parsnip pieces out on the parchment covered pans so they do not overlap. Place trays on the oven rack next to each other. (If they do not both fit on the same rack, either bake one pan at a time or place on two different racks with one of the left side and one on the right so they are not overlapping.)
  5. Chips will typically take about 15-25 minutes to bake, but it's best to start checking them at 10 minutes. Due to the varying sizes of the chips they will bake at different rates. After 10 minutes you can remove any chips that are fully baked, placing them on a plate or tray to cool. Look for browned curled edges and check to see that they are no longer translucent. Continue checking the chips every 2-3 minutes, continually removing the completely baked chips. For best results, flip the chips over when checking them as well as rotate the trays around when placing back in the oven. Continue until all the chips are baked and placed on the plate or tray to cool.
  6. Let cool completely. Enjoy immediately after cooling or within the same day. Please note that baked parsnip chips do not store well overnight.

Nutrition

Calories: 162kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 304mgPotassium: 499mgFiber: 7gSugar: 6gVitamin C: 23mgCalcium: 48mgIron: 1mg
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