A parsnip is a root vegetable that bears a strong resemblance to a carrot. Parsnips and carrots have virtually the same shape and texture, although the parsnip is lighter in color and stronger in flavor. Parsnips are often served as a side dish and may be boiled, steamed, sautéed or roasted. Additionally, you can transform the parsnip into a healthy snack food by preparing parsnip chips. Parsnip chips are usually fried in oil but you can bake them in the oven to save on fat and calories and still achieve the same crispy result.
Preheat your oven to 350 degrees Fahrenheit.
Peel the skin from four parsnips with a vegetable peeler.
Cut paper-thin slices from the peeled vegetables on an angle with a mandolin slicer or sharp knife.
Place the sliced parsnips onto a paper towel in a single layer for about 10 minutes to remove some of the root's inherent moisture.
Add all of the parsnip chips to a large bowl, and then add 2 tbsp. extra-virgin olive oil.
Season the mixture with a sprinkle of salt and pepper, chili powder or another spice if you’d like the chips to possess some extra flavor.
Mix all of the ingredients together with your hands.
Place the coated parsnip chips onto a baking sheet lined with parchment paper in a single layer.
Slide the sheet into the oven and bake the chips for 20 minutes, turning the chips over halfway. Bake the chips in batches if you have too many for one sheet. The parsnip chips are ready when they turn golden brown in color.
Transfer the baked chips to a paper towel to allow them to cool down. Serve the chips on top of a salad or in a soup for texture contrast or as a snack along with baked sweet potato and beet chips.
Cut the parsnips into thicker, English-style “chips” and bake them for 40 to 45 minutes at 375 degrees Fahrenheit for a different texture and presentation.