When I first started this blog, parsnips were in season, so I thought, I should make parsnip chips as one of my first blog posts. I went and bought the parsnips, sliced them, oiled them and baked them in the oven. And they came out a hot mess. With something so simple, I failed miserably. Yet here I am again, but this time I did it right. Baked parsnip chips with olive oil and salt, everybody. Best snack ever.
The first time I made this, I didn’t think to use a mandoline slicer. And that’s where it all went wrong. I used a plain old knife and thought it would be good enough, but it wasn’t. You NEED to use a mandoline slicer to make these and put it on a really thin setting. That way, you will get a nice crispy chip. Even if it’s baked.
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If you don’t have a mandoline slicer, you can purchase one here. I ended up ordering the handheld OXO brand and thought it did its job fine. All in all, this is such a good snack, and I love that it’s super easy to make and super healthy. For other snack ideas, make sure to check out our simple seed crackers and perfect little granola bites, too. For full recipe, look below!
Notes
Feel free to experiment with different seasonings. Like cayenne, paprika, garlic powder, cinnamon.
Ingredients
- 5 Parsnips
- 1 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Wash and scrub the parsnips.
- Leave skin on.
- Slice on thin setting (1/8 thick) with a mandoline slicer
- Toss with the olive oil. Sprinkle with salt and pepper.
- Spread the parsnip on two baking sheets. Do not overcrowd.
- Bake for 15 minutes one at a time. Toss and turn them over and bake for another 15 minutes.
- Repeat with the second baking sheet.