Delectable Parsnip Bites


Side Servings
SourceAndrea Solazzo
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Andrea Solazzo.  Andrea works at Vermont Foodbank and says, "I developed this recipe to get everyone at the food shelves excited about local parsnips. This time of year, we get large quantities donated and many people are very hesitant cooking the vegetable! This recipe has been a huge hit at area food shelves all around the state!  I myself enjoy making them at home and serving with a side of homemade aioli."


parsnip (large)
1/4 cup
olive oil (or sunflower oil)
2 1/2 teaspoons
salt, kosher
3 teaspoons
garlic powder
2 teaspoons
cumin, ground
1/2 teaspoon
cayenne pepper
2 1/2 tablespoons
nutritional yeast (or Parmesan cheese, finely grated)


Heat oven to 425 degrees F.  Line a sheet pan with parchment paper. 

Wash and slice parsnips into approximately 1/4 - 1/2 inch thick coin shapes. If there are thin ends, these can be kept in whole form.

In a large bowl, toss parsnips with oil and spices.

Lay parsnip chips flat on parchment paper in a single layer.

Bake for 15 minutes, flip parsnip chips over, and back for an additonal 10-15 minutes until brown and crispy.