These parsnip chips have only 4 ingredients and couldn't be easier to make. They're best when the parsnips are sliced thinly and evenly, so if you have a mandoline this would be the perfect time to get it out. Recipe adapted from VT Feed.

Adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Ingredient Checklist


Instructions Checklist
  • Position racks in middle and lower thirds of oven; preheat to 350 degrees F.

  • Toss parsnips in a large bowl with oil, salt and pepper. Divide between 2 baking sheets and spread into even layers.

  • Bake, stirring the parsnips and switching the positions of the pans and rotating them from back to front halfway through, until golden brown, about 1 hour.

Nutrition Facts

89.6 calories; protein 0.8g 2% DV; carbohydrates 11.6g 4% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 3.1g; fat 4.9g 8% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 0.3IU; vitamin c 10.9mg 18% DV; folate 43.1mcg 11% DV; calcium 23.4mg 2% DV; iron 0.4mg 2% DV; magnesium 18.7mg 7% DV; potassium 241.6mg 7% DV; sodium 103.3mg 4% DV; added sugar 3g.