· Gluten-free · Nut-Free ·

Want to make your own veggie chips but don’t have a dehydrator? No problem.

These parsnip chips are delicious and easy to make in the oven, and they’re the perfect savory snack or fancy topping to your dishes!

You can leave them plain, seasoned with just salt and pepper, or you can add extra flavorings of your choice. I recommend paprika, thyme or rosemary.

Great for:

A healthy snack, party food, topping dishes

 

oven-baked Parsnip Chips

Yields 500g

2 large parsnips

20ml extra-virgin olive oil

Sea salt, to taste

Freshly-ground pepper, to taste

Optional flavorings:

parprika

thyme leaves, chopped finely

rosemary leaves, chopped finely

1. Peel the parsnips (you can reserve the peels to make vegetable broth—check out how to upcycle your veggies for broth here).

2. Use a mandolin or vegetable peeler to make thin strips from the parsnips, about 1mm thick. Once you get to the core, stop and do the other side. The core is tough and hard to cut, so we won’t be using them for this recipe. Parsnips do tend to oxidize, so try to slice/peel quickly (but carefully!).

3. Place parsnips in a bowl and season with olive oil, salt, and pepper to taste. You can also add any optional flavorings at this point. Use your hands to gently toss the parsnip strips to coat. Preheat the oven to 300ºF.

4. Line a baking sheet with parchment paper or silicone baking sheet and place the parsnip strips on in a single layer, spaced out evenly and not touching each other.

5. Bake for 12-18 minutes, then rotate the tray and bake for 10 more minutes, or until golden brown. Remove from heat and let cool completely on a cooling rack before storing. Store in an airtight container at room temperature for up to 5 days.