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Parsnip chips are an easy baked snack that make a great alternative to potato chips! You can use this easy cooking method with practically any root vegetable, to make your own crunchy snack at home. 

parsnip chips on plate with ranch dip.

Why You’ll Love Them

They’re nutritious. Parsnips contain important vitamins and minerals like potassium, folate, vitamin C, and calcium, and they have more fiber than white potatoes. They make a great side dish for a healthy burger, or you can serve them as an appetizer with your favorite dip.

They’re unique. This recipe makes an unexpected side dish! Parsnips are in their peak season starting in the Fall months, but are often available year-round in grocery stores. Be sure to look for ones without bruises on the outside, and make sure you don’t buy parsley root by mistake, as they look very similar. (Sort of like a white carrot.)

They’re delicious. Parsnips are slightly sweeter than a traditional potato, similar to sweet potatoes. If you love sweet potato chips, you’ll probably love these, too. 

They are easy to make. Just slice, toss with oil & salt, and bake! No deep fryer required. 

They’re baked instead of fried. You won’t have to worry about oil splatter as you cook, and these baked snacks will have less overall fat than a deep-fried chip. 

Ingredients You’ll Need

parsnip chip ingredients labeled on white surface.

What do you need to make parsnip chips? 

  • Fresh parsnips
  • Olive oil
  • Salt

That’s it! This simple combination makes a simple, crunchy chip that is a little salty, with a hint of sweetness from the natural parsnip flavor. If you’d like a more seasoned chip, feel free to add a pinch of garlic powder, paprika, rosemary, black pepper, or thyme. 

Prefer to use the air fryer? You can’t cook as many crispy chips at once in an air fryer, since most air fryer baskets are smaller than a traditional oven pan. However, you can use the same temperature in the air fryer, if you prefer. In that case, be sure to check on the chips after just 10 minutes, since the air fryer tends to cook slightly faster than an oven. 

closeup of parsnip chips on pan.

How to Make Crispy Parsnip Chips

1. Slice the parsnips. 

For the best results, you’ll need to slice the parsnips into paper-thin pieces. I recommend using a mandolin slicer for the most consistent slices. If the slices are too thick, they will be more chewy than crunchy, so slice them as thin as possible if using a knife. 

It’s most important that the slices are consistently sliced, so they will finish cooking around the same time. Very thin slices will cook faster than thicker slices, so be sure to watch the pan as it bakes if you end up with different thicknesses.

Pro Tip: Parsnips will shrink as they bake, so if you cut very small pieces, the baked chips will be tiny! For larger chips, cut the parsnip on a diagonal, which will give you longer, more oval-shaped pieces and slightly bigger chips.

parsnips thinly sliced on mandolin.

2. Bake. 

Line a large baking sheet with parchment paper and transfer the parsnip slices to the pan. Drizzle with a tablespoon of olive oil and toss well, rubbing the olive oil into each slice. (If you would prefer to do this in a large bowl, you can! I just try to offer as little to clean up as possible.)

parsnip slices tossed with oil on a pan.

Arrange the slices into a single layer without overlapping pieces, then sprinkle generously with salt. Bake at 350ºF for 15 minutes. 

When the timer goes off, remove the pan from the oven and flip over the slices to help them crisp up evenly. Remove any slices that have turned brown, so they don’t burn. 

Return the pan and bake for 5 more minutes. On average, the chips should be done in a total of 20 to 25 minutes, depending on how thinly they are sliced. Be sure to watch the oven as the cooking cycle ends, so you can remove any chips before they burn. 

baked parsnip chips browned on pan.

3. Enjoy!

Let the chips cool completely on the pan so they can crisp up. Once they are cool, they are ready to serve! Transfer to a plate and serve them with your favorite dipping sauce. (Like ketchup, ranch dressing, or special sauce.)

Leftover chips can be stored in an airtight container in the fridge for up to 5 days, but they will lose their crispness. You can spread these out and bake for 5 to 10 minutes at 350ºF again, to help crisp them up again. 

parsnip chips on serving plate with dip.
parsnip chips on plate with ranch dip.

Parsnip Chips

5 from 1 vote
Parsnip chips are a crispy, salty snack that you can bake at home! All you need is 3 ingredients to make these homemade baked chips.
prep10 mins cook20 mins total30 mins
Servings:4

Ingredients
  

  • 1 large parsnip (no need to peel)
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine sea salt

Instructions

  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Using a mandolin slicer or sharp knife, cut the parsnip into paper-thin slices. The thinner they are, the crispier they will be. (For larger chips, cut the parsnip on a diagonal. The slices will shrink as they cook!)
    parsnips thinly sliced on mandolin.
  • Place the parsnip slices on the prepared pan and drizzle with the olive oil. Toss well, and rub the oil into the slices so they are evenly coated. Arrange them into a single layer without overlap (use two baking sheets if you need to) and sprinkle the tops with salt. Bake at 350ºF for 15 minutes.
    parsnip slices tossed with oil on a pan.
  • When the timer goes off, pull the pan from the oven and remove any thinner pieces that are already brown and crispy. Flip the slices over, and return to the oven for another 5 minutes. At this point, more slices should be crispy. If you have a few pieces that still need to cook longer, they can bake for another 4 to 5 minutes. Let the chips cool completely on the pan, then they are ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (See notes for tips.)
    baked parsnip chips browned on pan.

Notes

Nutrition information is for 1/4 of the batch, or roughly a 1/2 cup of cooked chips. This is just an estimate, not a guarantee.
Leftover chips will not be as crispy the next day, but you can crisp them up in the oven again at 350ºF for 5 to 10 minutes. Let them cool completely before serving.

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 149mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin C: 7mg | Calcium: 14mg | Iron: 0.2mg
Course: Appetizer
Cuisine: American
Keyword: parsnip chips

If you try this parsnip chip recipe, please leave a comment and star rating below letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. These were so good! They took about 25 minutes in my oven to get crispy, and we ate them just as quickly!