Comments on: Baked Parsnip Chips

By: Jasmine

Jasmine — Fri, 30 Jun 2023 14:02:02 +0000

These were so good! They took about 25 minutes in my oven to get crispy, and we ate them just as quickly!

By: jamie

jamie — Tue, 22 Sep 2015 13:51:14 +0000

Megan,
i was looking today to see if you had a recipe like tortilla chips already. do you think you can come up with something like tortilla chips using cauliflower or something besides corn? i plan to try this myself, but since you’re the expert i was hoping i could tempt you to try so i can actually get something good. ha!

i cannot eat tortilla chips, but miss the taste and crunch.

By: Ornella

Ornella — Sat, 02 Nov 2013 18:27:09 +0000

Hi Megan,
This is a wonderful recipe. I love root vegetables recipes packed with all the vitamins and minerals and this one is just AMAZING! I made it today and was gone in 5 min. I had to make it again …my toddler loves it too! Thank you for all the info and this great website! I am a huge fan! Everything I tried from your website was tasty and healthy!

By: Megan

Megan — Wed, 17 Jul 2013 04:18:37 +0000

In reply to Amy.

I’m sorry to hear that! I’ve actually never tried storing them, since we typically eat the whole batch in one sitting. Maybe not sealing the container would have helped with the moisture issue? They might need air circulation.

By: Amy

Amy — Tue, 16 Jul 2013 23:01:55 +0000

I have to say that these didn’t work out very well. They tasted okay coming out of the oven and after they cooled off. But after I put them in a pyrex container for the night, they got really soggy and the flavor changed. I’m not sure how to avoid the moisture problem.

By: Samantha

Samantha — Sun, 28 Apr 2013 07:45:00 +0000

Ahhh parchment paper, thats what i was missing! No matter how much I oiled they always stuck to the foil or sheet and I ended up with veggie chip crumbles. Going to pick some up an try again.

By: Megan

Megan — Fri, 30 Nov 2012 19:29:10 +0000

In reply to SF.

350 degrees.

By: SF

SF — Fri, 30 Nov 2012 18:56:27 +0000

I might have missed where you said it…but what temperature should you bake the parsnips?
Thanks!

By: Megan

Megan — Tue, 27 Nov 2012 21:54:42 +0000

In reply to Emily.

Grass-fed butter is a great alternative to coconut oil.

By: Emily

Emily — Tue, 27 Nov 2012 21:51:46 +0000

Is there an alternative to coconut oil that is less coconutty? My husband really hates anything remotely coconut, but I’d love to have an alternative to parsnip chips!

By: Tamara Lukie

Tamara Lukie — Sat, 04 Feb 2012 17:45:50 +0000

I was wondering what to do with the last 3 parsnips in the bottom of my fridge…
Thanks!!!

By: Megan

Megan — Tue, 31 Jan 2012 18:42:13 +0000

In reply to LizAshlee.

It’s funny, I haven’t liked parsnips in other things I’ve tried– but they make an awesome chip! Hope you try them soon!