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Parsnip Chips

Parsnip Chips

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KOOLBRICK

A different kind of chip that's cooked in vegetable oil and very simple to make. Just add salt. If you want to give it a kick, add chili powder and cayenne.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
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Reviews

Leeney
87
2/9/2004

In an effort to make these more healthful, I tossed the sliced parsnips with 1T olive oil, sprinkled them with salt, pepper, cayenne, and chile powder, and baked them at 375 for about 10 minutes. Delicious, and a nice change from potatoes and yams which I also do this way.

LizardLover2009
36
2/23/2009

I followed the suggestion of another reviewer and simply peeled and sliced the parsnips, tossed them in about 1 tbsp of olive oil, and sprinkled with cayenne, salt, and pepper. I baked them at 375 approximately 10-15 minutes (turning once). They are FABULOUS. The sweet taste of the parsnip melds beautifully with the cayenne and salt. I will definitely buy a larger amount of parsnips next time and make a big batch to keep around for snacks. Much better than potato chips!

Ashley
15
5/18/2009

The healthier version Kirsten2006 mentioned in her review was just delicious. It's like eating guilt-free chips! I experimented with one batch, using some tandoori seasoning and a bit of sugar instead of the cayenne and it added another nice layer of flavour. I'm going to keep experimenting with different seasonings with this one. A definite keeper!