Baked Parsnip Chips |Cooking With Amanda

Do you like the colorful root vegetables abundant in the fall and winter months? I enjoy the colors; quite a change from the vibrant colors of summer produce, but a bit of variety makes me appreciate the change of seasons even more. My favorite to look at are turnips. They start off as a beautiful shade of purple, sometimes pink, and change to white. The green tops add even more color!
One of my favorite root veggies to serve and actually eat are parsnips. Resembling carrots, I feel like they're the least daunting of all the fall and winter root vegetables.

Sometimes I'm at a loss for good tasting ways to use those root veggies. Slicing and eating them raw isn't always a lot of fun, and my guests might tire of it quickly unless the dip I serve with them is pretty out-of-this-world.

The most delicious way I've found to serve parsnips is to bake them like you see here. Baked parsnip chips are good even by themselves and their curled edges make good scoops for dip. These are a welcome change from potato chips with a little different flavor.

When these parsnip slices bake, I think they have a slight floral aroma. My other half says they smell like parsley. Their flavor is very subtle, reminding me of a potato and I smell the faint fragrance of a carrot when I slice them. I leave the skin on when I make baked parsnip chips but if you eat them raw and leave the skin on, the taste is a little on the bitter side.

I like to bake a batch of these before we sit down to watch a game while I cook some wings on the stove and check on the brats simmering away in the slow cooker. The baked parsnip chips are something I personally enjoy snacking on and they're a really great beginning to a meal.

Are you ready to give these chips a try?

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Baked Parsnip Chips Recipe

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Ingredients

3 parsnips, washed with the skin left on
olive oil
salt, or garlic salt
black pepper

Directions

Preheat oven to 350° F.
Slice parsnips about 1/8-inch thick. You'll want each of the slices to be the same thickness. I like to use my slicing attachment on my food processor to do this.
Place sliced parsnips in a large bowl.
Drizzle olive oil over slices and toss to coat evenly.
Sprinkle on salt and pepper then toss again.
Lay slices in a single layer on two baking sheets lined with a silicone mat. Do not overlap.
Bake for 15 minutes then remove the pan from the oven and flip the slices over.
Continue to bake for another 15 minutes then check every 5 minutes to see if they are done.
Edges will curl and the center will be firm, not soft.
Remove from the oven.
Let the chips cool before serving.

Notes

Total baking time will vary depending on the thickness and diameter of your parsnip. Slices smaller in diameter may finish sooner than the larger slices.