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baked parsnip chips in mug

Easy Baked Parsnip Chips

An easy baked root vegetable chip recipe that makes for a nutritious snack for parties, game day, or just a weekday afternoon.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 323kcal


  • 4 cups parsnips thinly sliced with a mandoline, ~4-5 large parsnips
  • 2 tablespoon olive oil
  • ¼ teaspoon sea salt more to taste


  • Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Depending on the size of your parsnips, you may be able to fit them all onto one sheet.
  • Scrub and trim the parsnips. Use a mandoline to slice them into thin discs, about the size of a dime or quarter. You can also use a sharp knife, but you likely won't be able to slice them as thin.
  • Put the parsnip discs in a large mixing bowl. Add the olive oil and mix until the discs are slightly coated. They should not be drenched in oil.
  • Spread the chips out evenly on the baking sheets, and be careful not to overlap. Transfer the sheets to the second and third oven racks, and bake for 20-25 minutes, or until the chips are crispy and no longer tender in the middle. Start checking them as early as 15 minutes to see if you need to remove some of the smaller discs before they burn and then put the rest back in the oven.
  • Sprinkle the chips with sea salt and enjoy!


Parsnip chips taste best right out of the oven but can be stored for 1-2 days in an airtight container at room temp. They may lose some of their crunch the longer they are stored.
Other seasoning ideas: rosemary, garlic powder, red pepper flakes


Calories: 323kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 318mg | Potassium: 998mg | Fiber: 13g | Sugar: 13g | Vitamin C: 45mg | Calcium: 96mg | Iron: 2mg