My new favorite snack – Parsnip Chips

Earlier today I brought home my weekly box of veggies from our CSA, and found parsnips. I’ve used the once before and liked there slight sweetness, but hadn’t really thought much about them. Until, that is, someone suggested parsnip chips. My son and I baked up a batch this afternoon (as an experiment) and they were gone in a matter of minutes. They are SO good!   Slightly sweet, a little salty, completely delicious!  They are perfect as a side dish or just by themselves.  Did I mention that they are easy-peasy, too?!

Parsnips don’t get much love, but they are a great root veggie, and look a bit like a white carrot.  Try pureeing some into your next batch of mashed potatoes.  It adds a little something special, which is always good this time of year.

Nutritionally speaking,  parsnips are high in vitamin C, and also contain calcium, iron, folate, potassium, magnesium and vitamin K.  They are a good way to bump up your intake of calcium and iron without the negative effects of fat and animal protein.

Hmmmm, I think I’m gonna have to make these again tomorrow to serve with Portobello Burgers so the hubby can try them too!

2-3 medium to large parsnips, sliced crosswise into 1/8″ thick circles

2 teaspoons extra virgin olive oil

salt and pepper to taste


Preheat oven to 400 degrees

Dump the parsnips, oil, salt and pepper into a small bowl.  Toss to coat.  Then spread out on a foil-lined baking sheet.  Make sure they don’t overlap.  You may need to use two baking sheets to do this.

Bake for 15 min. then turn them over.  Try and avoid the temptation to do this with your fingers, and just use a spatula.  I’ve burned my fingers countless times doing this.  Bake for another 10 min. or until they are golden brown and crispy.

Serve warm and enjoy!

Variations: I’m sure any of a number of herbs or seasonings would be great with these.  Try adding a little bit of herbs de provence, cumin, lemon pepper or paprika!