Snacks

Delectable Parsnip Bites

Andrea Solazzo

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."

Prep Time

10 minutes

Cook Time

30 minutes

Yield

5 Side Servings

Ingredients

6 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)

Instructions

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.