February 1, 2012

Roasted Parsnip Chips

Who knew that parsnips could be so pretty or taste so good?  I surely didn't until I picked up Annabel Karmel's book, My Favorite Recipes, from the library.

As soon as I saw the beautiful bloom of parsnip chips, I knew I wanted to try the recipe even though I've never cooked with parsnips before.  So I went to the local grocery store and picked up 4 parsnips, located right next to the carrots in the produce section.

This recipe is so simple.  It requires two steps and then you've got a beautiful presentation of healthy snacks for you and the kids.  The flavor is very similar to taro chips.

Once baked, assemble in a bowl or jar and snack away.  Enjoy!

Roasted Parsnip Chips
Adapted from My Favorite Recipes

2 parsnips
2 tbsp olive oil
Salt and pepper

  1. Preheat oven to 350 degrees F.  Peel the parsnips and cut off the ends.  Cut into thin, long slices (much easier to do with a mandolin slicer).
  2. Lay the parsnip slices on a baking sheet with parchment paper.  Lightly drizzle with olive oil, and season with salt and pepper.  Roast for 30 minutes or until golden, turning every 10 minutes.


  1. Hi Rachel! This sounds wonderful! Great photos, specially the one with the parsnip definition.

  2. ahhhh welcome back to the blog world. did they become crispy? lots of times when i bake sweet potato fries, they don't get that crispy, just soft, but still soo good! :)

  3. Junia - Some were crispy and some weren't. I realize the key is making the slices very, very thin if you want them crispy. The thicker pieces were soft, but like you said, still good! :)

  4. Hi Rachel, first time here. I love the look of these! I absolutely adore parsnips in any shape or form, soft or crispy! Refrigerating them before baking and increasing the temp to 400 might help to crisp them. Am following you on Google Connect, hope to see you on my site sometime, we have monthly themes and it's all about chocolate this month! See you soon!


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