Parsnip Chips (From The Air Fryer)

Have you ever tried Parsnip Chips? These little chips are the perfect little twist on traditional chips. They are crispy, have a delicious natural sweetness, and are super easy and quick to make. Since having these chips, I am confused that they are not more of a thing in grocery stores. These parsnip chips have something going for them! Try making these crunchy treats yourself with this easy recipe!

What are Parsnips? 

If you’ve never had parsnips before, let me give you a brief introduction to this delicious plant. Parsnips are a white root vegetable that looks like a creamy white, bigger carrot. They have a delicious natural sweetness that makes them a popular ingredient to feed mashed to young children as their first meal after milk. Here in Central Europe, they are eaten more often in the fall and winter and are used in a variety of comforting dishes. Their sweetness and flavor make them a versatile ingredient that I like to use a lot. A few favorites: Oven Roasted Vegetables and Vegan Peppery Parsnip Soup!

Ingredients for making Parsnip Chips: 

• Parsnips
• Olive Oil
• A pinch of salt 
• Black pepper
• Optional: Spices (personal favorite: garlic powder) 

You don’t need much to make these chips. Fresh, firm parsnips, some olive oil, and salt and pepper are all you need for this satisfying snack. Still, this recipe leaves plenty of room for customization. If you like to add spices to your chips, you can add any seasoning you like to your potato chips. I find that many spices work well with the sweetness of the parsnip. I’m a big fan of adding garlic powder to these parsnip chips. Rosemary is also a nice addition. 

Parsnip Chips Recipe: 

Making these parsnip chips is super easy. First, give them a thorough wash. I usually don’t peal the parsnips, as the skin is very thin. The most important thing is to slice the parsnip chips to the right thickness. I recommend using a mandoline to get even slices so your parsnip chips have a nice, even crunch. You can cut them with a knife, but this may take a little longer if you try to get them nice and even. My recommendation: Keep them as thin as possible because thicker parsnip chips will turn out soft instead of the crunch we want in our chips! 1-2mm is perfect. Also, the parsnip chips will lose quite a bit of size. I’d recommend cutting them a little diagonally to give them more surface area.

Once the parsnips are sliced, toss them with the olive oil and spices. Add them to your air fryer and fry at 180° C (356 F) for 10-15 minutes. The perfect cooking time depends a bit on your fryer and the exact thickness of your chips. Take them out when they reach a nice dark golden color. They will quickly develop a bitter flavor if overcooked. Turn them every other minute, and make small batches at a time in your fryer to prevent the parsnip chips from sticking together. 

What to do if you don’t have an Air Fryer?

You can make these chips just as well in the oven. Follow the same steps before baking them in a preheated oven at 180° C (356 F) for 10-15 minutes. They are delicious out of the oven, too!

Serve and Enjoy: 

And that’s it for this delicious Parsnip Chips recipe! You can enjoy these chips just as you would with regular potato chips, during a lazy evening in front of the television, or with friends during a get-together. These chips go great with dips like fava bean spread, cashew cream cheese, muhammara, hummus, or guacamole! 

These parsnip chips are also a fantastic condiment for a variety of dishes to add texture and flavor. For example, I love adding them to my parsnip soup or as a crunchy topping to salads! 

Parsnip soup with parsnip chips

Here, I used them as a topping for a delicious chioggia beet dish.

I’d recommend eating the parsnip chips soon after making them!

A few more Recipe Suggestions: 

• Kale Chips
• Vegan pesto pinwheels
• Falafel 
• Pickled radish
• Stuffed Dates
• Crispy Fried Pita Bread

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