Move over potato chips, parsnip chips are the new kids on the block! Here’s a fun way to use parsnips to make healthy, baked vegetable chips.

If you know me well, you know that I’m all about greens so I’ve even found a way to add some green to these fries too by adding parsley!

Parsnip chips are a great addition to pan-fried fish to create a healthy (and gluten free) version of the dinner favourite fish and chips! They also make a great afternoon snack for the kids; served with our sugar free tomato sauce. Ready in 25 minutes these are a healthy alternative to deep fried potato chips.
Did you know pre-made/pre-cut potato chips may contain an unhealthy preservative called sulphite? This preservative can be responsible for many upper-respiratory symptoms such as asthma, post-nasal drip and sinus. It can also contribute to symptoms of IBS. Homemade is always best!
Parsnips are priced reasonably too and have a long shelf life making them an affordable whole food ingredient to add to your weekly menu.

Nutrition 101:

  • Parsnips are rich in dietary fibre and contain beneficial amounts of vitamins C, E and K as well as minerals manganese and potassium.
  • Their potassium and folate content make them great for cardiovascular health whilst their vitamin C and E content boosts your immune system and is great for your skin.
  • The vitamin K and manganese that you get from parsnips supports healthy bones.

Parsnip Chips

Move over potato chips, parsnip chips are the new kids on the block! Here's a fun way to use parsnips to make healthy, baked vegetable chips.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, Nut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • 3 large Parsnips, peeled and cut to resemble chips
  • 1 tablespoon Olive Oil
  • 1 tablespoon Dried Parsley (optional)


  • Pre-heat fan-forced oven to 180°C. Pre-heat roasting tray. 
  • In a mixing bowl toss parsnip chips in olive oil to coat evenly. 
  • Add dried parsley and toss to coat well. 
  • Spread chips out evenly in roasting tray and roast for 25-30 minutes, turning half way, or until cooked through, golden and crispy. 


Serving Suggestions:
  • Serve as a side dish to fish or roast meat or as a snack.
  • These parsnip chips go well with our sugar free tomato sauce!
Make It Personal:
  • Use your favourite dried herbs such as rosemary orthyme.
  • Use garlic infused olive oil for additional flavour.
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Casey-Lee Lyons

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