Parsnip Chips
I first fell for these crispy parsnip chips on a chilly afternoon when I was craving something crunchy yet wholesome. They're now my go-to snack for cozy eve...
I remember the first time I made these parsnip chips—I was experimenting with root veggies and discovered they crisp up beautifully in the oven.
I love how they satisfy that crunchy snack craving without the guilt.
The trick is to slice them nice and thin and use a drizzle of olive oil to get that perfect crispness.
These chips have become my little ritual when I need a moment of quiet indulgence.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Parsnips can be a bit unpredictable in sweetness, so I always pick firm, fresh ones at the market. If you want to spice things up, a pinch of cayenne pepper adds a lovely warmth. And if you're out of parsnips, sweet potatoes work just as well and bring their own delightful sweetness.
Tips & Notes
- •I like to soak the parsnip slices in cold water for about 30 minutes before baking—that extra crunch is worth it!
- •To store them, I use a glass jar on the counter. It keeps them fresh and makes for a pretty display.
- •If you want an even crunchier texture, try baking them on a wire rack instead of a baking sheet.
Recipe Variations
- •Sometimes I'll sprinkle a bit of smoked paprika for a smoky kick.
- •When I'm feeling adventurous, I'll swap parsnips for beets or sweet potatoes for a vibrant color palette.
Storage & Freezing
Store parsnip chips in an airtight container at room temperature for up to 3 days. To re-crisp, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Frequently Asked Questions
Can I make parsnip chips without oil?
Yes, you can bake parsnip chips without oil by using a non-stick baking sheet or parchment paper. However, oil helps achieve a crispier texture.
How do I store leftover parsnip chips?
Store leftover parsnip chips in an airtight container at room temperature for up to 3 days. They may lose some crispiness but can be re-crisped in the oven.
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I first fell for these crispy parsnip chips on a chilly afternoon when I was craving something crunchy yet wholesome. They're now my go-to snack for cozy eve...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Peel the parsnips and slice them thinly using a mandoline slicer or a sharp knife. Aim for slices about 1/8 inch thick for optimal crispiness.
- 3
In a large mixing bowl, combine the sliced parsnips, olive oil, salt, black pepper, garlic powder, and paprika. Toss until the parsnips are evenly coated.
- 4
Spread the parsnip slices in a single layer on the prepared baking sheet, making sure they do not overlap.
- 5
Bake in the preheated oven for 25-30 minutes, flipping the chips halfway through, until they are golden and crispy.
- 6
Once baked, remove from the oven and let them cool for a few minutes before serving. Enjoy your homemade parsnip chips!
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