Roasted parsnip chips from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

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Notes about this recipe

  • eliza on May 02, 2026

    The newer edition of this book (not indexed) contains a similar recipe called Curried carrot and parsnip chips which I made with just carrots. I used the suggested option of berbere spice mix and these chips were absolutely delicious. I used the mandoline to get very thin slices and I would recommend getting your sheet pans ready before getting your hands oily… I roasted at 400 convection 6 minutes then rotating pans for 5-6 more minutes. Making these requires patience, but it’s otherwise an easy recipe. These would be great for a snack or as a topping for salads etc. It’s hard to stop eating them.

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