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On the Menu: Parsnip Chips

Today, Susan of Peas and Love has made a tasty treat you can make for a weekday snack at the office or when you’re lounging at home on the weekends. I’ve been a longtime fan of parsnips – I cook them in the oven with a little olive oil and they are scrumptious, but I’ve been looking for new ways to cook them. When I asked Susan if she has any other recipes she immediately thought of her Parsnip Chip recipe – boy are these good. Be warned . . . once you eat a few, you won’t be able to stop.

Parsnip Chips



3 Parsnips, sliced thinly (I recommend using a Mandolin)

2 Tbsp Canola Oil

1 tsp Chili Powder

Salt and Pepper to taste



Preheat oven to 350. On a baking sheet, evenly spread out sliced parsnips and pour over oil, coating evenly with your hands. Then sprinkle over salt, pepper and chili powder, and bake for 20 minutes until crispy and slightly browned. Let cool for 10 minutes, then serve right away! (Note: these will still taste good the next day, but will not be as crunchy.)

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


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