Parsnip Chips (AIP, GF)

Does this happen to you? You find some pre- made snack at the grocery store and think, "I could totally make that. I really should try. Why would I pay $5 for that when I could make it for $0.50?" But, you don't; make it that is. You DO buy it, not once, but every time you go to the grocery store. 

Well, it happens to me too, don't feel bad. This time around, I found some parsnip chips at Trader Joes with only three ingredients; parsnips, safflower/canola oil, sea salt. Not a huge fan of the oil or the fact that the parsnips were not organic, but I really felt compelled to try them. They were amazing, and since we have been off of nightshades (and therefore potato chips) for about a year, a real treat! In a matter of an hour, the kids and I had completely finished the whole bag. Don't judge. The next time I went to TJ's, I almost bought another bag, but instead grabbed a few parsnips to make my own. After I ordered a mandoline off of Amazon, I was set for success!

If you've never worked with a mandoline or have frequent accidents with sharp things (ahem), you might want to grab a pair of these awesome gloves too. No need to bleed out while making chips. Whether you decide on the gloves or not, you need to make these chips. They are amazing and loved by all.


* 5 large parsnips  

* Coconut oil

* Sea salt



* Mandoline (I love this one)

* Cutting gloves (I use these)

* 2 cookie sheets

* Parchment paper


1. Preheat oven to 350F

2. Using 1/4'' blade, slice parsnips  

3. Toss parsnips with 2 TB coconut oil and 1 tsp sea salt

3. Spread chips on parchment lined cookie sheets

5. Bake for 35 minutes, stirring every 10 minutes and removing browned chips at each interval.