Carrot and Parsnip Chips

5 45 65
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Carrot and Parsnip Chips
Health Highlights
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, Extra Virgin
1/2 tsp Sea Salt (to taste)
1 tsp, leaves Thyme, dried (optional)


  1. Preheat oven to 325°F (163°C).
  2. Lightly oil a baking sheet.
  3. Using a Y-shape vegetable peeler or a mandolin, create long thin strips of the carrot and parsnip and place them on the baking sheet.
  4. Drizzle olive oil and coat vegetables evenly.
  5. Season vegetables with sea salt and thyme leaves (or other seasonings if desired)
  6. Place baking sheet in the oven and bake for 35 minutes, turning vegetables 2-3 times during cooking time.

Nutrition Facts

Per Portion

Calories 65
Calories from fat 23.0
Calories from saturated fat 3.5
Total Fat 2.6 g
Saturated Fat 0.4 g
Trans Fat 0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 0
Sodium 327 mg
Potassium 246 mg
Total Carbohydrate 10.9 g
Dietary Fiber 2.5 g
Sugars 3.5 g
Protein 0.8 g

Dietary servings

Per Portion

Vegetables 1.1

Energy sources