Ever since I discovered sweet potato chips a few years ago, I’ve been experimenting with different roots to make chips. There’s the sunchoke chip, the beet chip, the carrot chip, and the turnip chip. I like parsnips because they’re easily available and light in flavor (so that they can take on a variety of seasonings), and they also pretty closely resemble a potato chip when you bake them, coming out golden in color and a little curled.








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Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips
Print Recipe
Servings Prep Time
2 Cups 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Cups 10 Minutes
Cook Time
20 Minutes
Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips
Print Recipe
Servings Prep Time
2 Cups 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Cups 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 2 Pieces parsnip roots
  • 1 ½ tbsp extra virgin olive oil
  • ½ tbsp garlic sea salt (plus extra, to taste)
  • ¼ tbsp ground black pepper (plus extra, to taste)
Servings: Cups
Instructions
  1. • Preheat the oven to 425˚F and line a baking sheet with parchment paper.
  2. • Slice the parsnips thinly using a mandoline or other slicer.
  3. • Place the parsnip “chips” in a bowl and drizzle with the oil. Season with the salt and pepper and stir gently.
  4. • Spread the chips in a single layer on the baking sheet. Bake for 10 minutes, then flip the chips, season with salt and pepper, and bake for another 10 minutes, or until browned and crisp.
  5. • Remove and let cool.
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