Carrot and Parsnip Chips

5 45 69
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Carrot and Parsnip Chips
Health Rating
A great nutrient dense snack!


2 parsnip(s) Parsnip (2 medium or 1 large; peeled and trimmed)
2 medium Carrots (2 medium or 1 large; peeled and trimmed)
2 tsp Olive oil
1/2 tsp Sea salt (to taste)
1 tsp, leaves Thyme, dried (optional)


  1. Preheat oven to 325 degrees.
  2. Lightly oil a cookie sheet.
  3. Using Y-shape veggie peeler, create long strips of the carrot and parsnip and place them on cookie sheet.
  4. Drizzle oil to cover veggies evenly with oil.
  5. Season veggies with sea salt and thyme leaves, if using.
  6. Place cookie sheet in oven and bake for 35 minutes, turning vegetables with spatula 2-3 times during cooking time.

Nutrition Facts

Per Portion

Calories 69
Calories from fat 22.6
Calories from saturated fat 3.2
Total Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 322 mg
Potassium 258 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.3 g
Sugars 3.5 g
Protein 0.8 g

Dietary servings

Per Portion

Vegetables 1.1

Energy sources



Nutritional Highlights


are rich in antioxidants, high in soluble and insoluble fiber and may help prevent digestive issues, and boost brain health


are high in beta carotene which converts to vitamin A in your body and is important for healthy skin, immune health and vision