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    Home » Party Apps and Snacks

    Spicy Oven-Fried Parsnip Chips

    Mar 1, 2012 · Modified: Jul 26, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Spicy Oven-Fried Parsnip Chips - Andrea Meyers

    Two springs ago I planted parsnip seeds in the garden, hoping for a good harvest of parsnips in the autumn, but that first year was disappointing with only one pitiful parsnip to show for it. Not deterred, I tried again last spring, planting in a different location and found that the parsnips were much happier. They liked the extra warmth of the sunnier spot, the deeper soil, and extra compost we added to the bed, and they thrived. We had plenty to roast in the late autumn and plenty to test for overwintering in the bed. Yes, I learned that you can indeed leave parsnips in the ground during the winter and pull them out as you need them, just make sure you mark off where they are and keep them covered with a few inches of soil. They actually got sweeter with successive frosts.

    So when I pulled the last of the parsnips earlier this week I decided to make a little snack, some healthy chips which can go with sandwiches, soup, or a party appetizer. They are super easy, just slice the parsnips thin on the diagonal and toss them with a little olive oil and some kosher salt and your favorite spices, then bake in the oven. That’s it, just a little work and no messy frying. And for the record, Michael is particularly fond of the Cajun parsnip chips.

    So if you still have some parsnips hanging around in your garden, or if your neighbor does, give this a try. It might just convince you to plant more parsnips this year.

    Spicy Oven-Fried Parsnip Chips - Andrea Meyers
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    Spicy Oven-Fried Parsnip Chips

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: parsnips
    Servings: 4
    Calories: 247kcal
    Author: Andrea Meyers

    Equipment

    • baking sheet lined with foil
    • medium bowl

    Ingredients

    • 4 parsnips (scrubbed clean, sliced thin on the diagonal)
    • 4 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 2 teaspoons spice mix (to taste
      )

    Spice Suggestions

    • Cajun spice mix
    • curry powder
    • chili powder
    US Customary - Metric

    Preparation

    • Place the oven rack in the middle and preheat the oven to 400° F/200° C.
    • In the medium bowl, stir together the olive oil, kosher salt, and your chosen spice mix. Toss with the sliced parsnips, then lay the parsnip slices on the prepared baking sheet, spreading them out.
    • Bake in the preheated oven until chips are golden brown and crispy, about 10 to 15 minutes. Removed from the oven and transfer chips to a plate lined with a paper towel to drain, then serve

    Nutrition

    Calories: 247kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 598mg | Potassium: 612mg | Fiber: 9g | Sugar: 8g | Vitamin A: 42IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    More Recipes With Parsnips From Around the Blogs

    • Food Blogga – How to Talk Turnips to Firemen: Roasted Root Vegetables with Maple Sage Glaze
    • Soup Chick – Curried Carrot Coconut Soup
    • Food Gal – Parsnip Buttermilk Pie
    • Sprout & Pea - Root Vegetable Salad With Pickled Garlic
    « The Loudoun Grown Expo 2012
    Slow Cooker Chicken Tagine with Chickpeas and Root Vegetables »

    Reader Interactions

    Comments

    1. Lydia (The Perfect Pantry) says

      March 01, 2012 at 1:31 pm

      Time to get out my mandoline! These chips look great, and I can't wait to try them. (Thanks for linking to Soup Chick's soup, too.)

    2. Karen U says

      March 01, 2012 at 1:58 pm

      This recipe intrigues me especially since I've never eaten a parsnip. Because I'm a "why" kind of person, why do these need to be sliced on the diagonal? Thanks!

      • Andrea says

        March 01, 2012 at 2:37 pm

        Hi Karen. Parsnips are shaped like carrots, so the skinny end would be too skinny to make a good chip. Slicing on the diagonal will give you longer, better chips.

    3. the wicked noodle says

      March 01, 2012 at 2:02 pm

      You had me at spicy! Oven-fried parsnips sound sooo good!

    4. Carolyn Jung says

      March 01, 2012 at 8:36 pm

      I love the nutty flavor of parsnips. Ooh, when they're crisp and golden like this, I know I'd never be able to resist them. 😉

    5. Vicky says

      March 02, 2012 at 8:38 am

      Home made pasnip chips! Sounds wonderful! I never usually buy parsnips but I just bought a bag and used half of them to make roasted vegetables but have been wondering what to do with the others -- now I'll make chips!

    6. Kalyn says

      March 03, 2012 at 9:43 am

      I have seriously never cooked with parsnips. I think I have some bad memories of them from childhood, but the idea of parsnip chips sounds great!

    7. Lynda - TasteFood says

      March 03, 2012 at 11:02 am

      I love parsnips. What a great idea to make them into chips. I bet they make a wonderful garnish in soup.

    Trackbacks

    1. Seven Ways Get That Snack Crunch From Your Veggies | GoodVeg powered by Squidoo says:
      May 7, 2012 at 4:31 pm

      [...] Spicy Oven-Fried Parsnip Chips. It couldn’t be simpler to create a crunchy snack than this recipe for baked parsnip chips. Parsnips are tossed with olive oil, salt, and your choice of cajun spice [...]

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