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Crunchy Parsnip Chips

Tuesday, June 2013

Switch up your carbs with these amazing crunchy parsnip chips! Quick and easy to make, this recipe is great served as a side, or just as a snack.


  • 1 kg parsnips peeled, cut into about 1 cm thick strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 teaspoon (or more) ground cumin


  1. Preheat oven to 230°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet.
  2. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
  3. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots for 10–15 minutes longer.
  4. Crumble leaves from rosemary sprigs over; discard stems and toss to coat.
  5. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

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Crunchy Parsnip Chips