Roasted parsnip crisps

Parsnip dishes are a nutritious addition to any holiday meal. Many people think parsnips are just pale carrots, and though they are in the same family, they’re not one in the same. One thing they do have in common is the ability to boost serotonin in the brain, which helps you feel happier! Parsnips also contain falcarinols that have strong antibacterial, antimicrobial and antifungal properties, aiding the body in the fight against inflammation.

Roasted parsnip crisps

Photo by Henya B.

  • Prep Time


  • Total Time


  • Servings



  • 5

    cups thinly sliced parsnip rings or raw “chips”

  • 2

    tbsp extra virgin olive oil

  • Sea salt to taste

  • Optional spices

  • ¼

    tsp cardamom

  • ¼

    tsp powdered ginger root

  • ¼

    tsp curry powder


1. Slice parsnips in a food processor or mandolin on a thin (2 mm) setting. 2. Using an olive spray bottle or brush, lightly apply oil to the parsnips. 3. Lay chips out in single layer on baking sheet and apply seasoning. 4. Bake at 350F until lightly browned and crisp. Watch closely as they may take anywhere from 30-35 minutes depending on the amount, the thickness and your oven. 5. At 15 minutes, flip chips and move them around to avoid over cooking the chips on the outer edge. Yield Makes 4 cups of roasted crisps


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