Dairy Free, Gluten Free
May 8, 2017
These healthy parsnip chips are delicious and will satisfy all of your cravings—whether you're looking for salty, savory, or sweet!
Prep the Parsnips
1Peel and slice your parsnips into 1/8 inch or thinner slices. Let them sit for a few minutes so the surface moisture dries off.
Garlic & Pepper Chips
1Mince the garlic clove as small as you can get it. (I used a garlic press because I'm lazy)
2Mix together garlic, salt, pepper, and oil in a small bowl.
3Toss the parsnips in the garlic/oil mixture until they're well-coated. Lay them in a single layer on a parchment-lined baking sheet.
4Bake the chips at 350 degrees for 14–18 minutes (flipping once) until slightly browned around the edges.
Honey & Rosemary Chips
1Mix together the honey and oil in a small bowl until blended, then stir in the rosemary & salt.
2Toss the parsnips in the mixture until evenly coated and lay them in a single layer on a parchment-lined baking sheet.
3Bake at 350 degrees for 14-18 minutes (flipping once) until slightly browned around the edges.
Cinnamon & Sugar Chips
1Toss parsnips in a bowl with the olive oil until they're lightly coated.
2Sprinkle cinnamon over the parsnips, then dip them in the sugar, being sure to coat them evenly.
3Bake at 350 degrees for 16-20 minutes (flipping once) until browned.
Garlic Pepper Parsnip Chips
3 large parsnips, sliced into thin chips
1 clove garlic
1 1/2 tsp Himalayan salt
1/2 tsp ground peppercorn medly
4 tsp extra virgin olive oil
Honey & Rosemary Parsnip Chips
2 tsp honey
2 tsp extra virgin olive oil
1/2 tsp rosemary (I used dried)
Pinch of Himalayan Salt
Cinnamon & Sugar Parsnip Chips
1/2 tsp extra virgin olive oil
1/2 tsp cinnamon
2 tbs sugar
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