I know what you’re thinking… and you’re totally right… parsnip chips, aren’t low carb. In fact, as far as veggies go, parsnips fall into the starchy-high-carb-root-veggie category.
So no, I’m not going crazy. Yes, I still stick to only low carb recipes. And yes, I eat parsnip chips every once and a while. Here’s why:
First there’s the fiber factor— one cup of this high carb veggie has 6.5 grams of fiber. Take that russet potatoes!
Then there’s the flavor-thang— you get a whole lotta parsnip flavor without having to eat a whole lotta.
Then there’s the irresistible crunchiness— the beauty of any chip. However, topping your meal with some crunchy parsnips will crank up the health benefits, especially when compared to crumbled saltines.
So here’s how I, as a committed low carb-er, use em’:
1. Sparingly. Most important rule of any low carb diet.
2. As a delicious crunchy topping to my low carb soups and low carb salads
3. As a snack, but again, sparingly, when balanced out with an adequate amount of protein and fat.
So yes, parsnips are a starchy veggie, especially when compared to the low carb vegetables I eat most often. But for the reasons listed above, and for the sake of some pure deliciousness, I absolutely love these parsnip chips!
Because they’re crispy. They’re flavorful. They’re healthy… And they’ll make you forget all about those good-for-nothing, boring, fiber-less potato chips!
Meet parsnip chips…
…the easy to make, satisfying, sophisticated, and sexy little veggie chips that are sure to delight your taste buds. Parsnips are a cream-colored, mild tasting, carrot-like root vegetable that’s beloved by mothers everywhere for its array of healthy properties.
How do you make parsnip chips?
Preparing your own, homemade parsnip chips could not be any easier!
Just set your oven to 350, peel the parsnip, slice that bad-boy as thin as you can, smother with the smoky spices, arrange on a baking sheet, and pop ‘em in the oven for about twenty minutes, flipping once for an even bake. Let cool and dig on in!
It’s helpful to use a mandolin slicer, as even the sharpest knife will leave your parsnips thick in places and thin in others, which will make them soggy and/or burnt.
Mandolin slicers are the homemade veggie chip MVP, as they make it so easy to get a uniform and super-thin slice.
If you don’t have a mandolin slicer yet, use your sharpest knife, channel your inner Iron Chef, and shoot for ⅛ inch thickness when slicing your parsnip.
The beauty of this recipe lies in the smoky and savory mix of seasonings that adorns your parsnip chips. I like to mix the dry ingredients together in a small bowl before applying to the chips, that ensures an even coat of the good stuff in every mouth-watering bite.
If your chips seem a little soft after twenty minutes in the oven, be sure to let them cool for ten minutes before you stick them back in for round two. They have a propensity for crisping up a little while cooling.
If they need a little more crunch factor, shoot for 3-minute intervals in the oven until you reach a desired texture. There’s a thin line between perfectly crisp and charcoal, so be diligent in those last few minutes!
Are parsnip chips low carb?
In short, no. Parsnips carry about 24 grams of carbs per every 1 cup sliced, which is pretty significant for a vegetable. Many people claim parsnip chips are low carb because of their net carbs.
Here’s the nutritional breakdown:
1 cups of slices parsnips has 100 calories and about 24 carbs— 6.5 of which are fiber and 6.38 of which are sugar.
For the sake of comparison, let’s check out potatoes (America’s favorite sliced veggie). One cup of diced potatoes has 104 calories, 23.6 carbs, 3.6 grams of fiber and 1.73 grams of sugar.
Takeaway? Both high in carbs. Parsnips have more fiber and more sugar. Up to you if this will live on your low carb food list.
Low Carb Chips
If the number above made you cringe, don’t give up on adding a satisfying chip to your low carb vegetarian recipes (#veggiegoals), but maybe supplement your parsnip chips with a real low carb chips recipe.
Check out our eggplant chips for a low carb veggie chip— pepperoni chips and parmesan crisps if you’d like a little protein in your crunch— or our low carb tortilla chips with salsa for one of the ultimate low carb appetizers.
If you aren’t as concerned about carbs (sorry for all the carb rant), veggie chips are an awesome and easy to make snack! Turn almost any fruit or vegetable into a vehicle for your dip— Think plantain chips/beet chips in guac or cassava chips in cheese.
Are parsnip chips paleo?
This recipe makes for the perfect, low carb paleo snack, as it relies solely on the wholesome goodness of parsnips, olive oil, herbs, and spices. That’s cause for a caveman celebration! Me like smoky parsnips.
Are parsnips healthy?
Parsnips are a nutritionally dense and super healthy way to get your snack on. Potassium, calcium, magnesium, phosphorus, vitamin C, vitamin K, and folate are just a handful of the critical vitamins and minerals that occur plentifully in parsnips.
They are extremely low fat, very low sodium, and low calorie.
They’re not only vitamin-rich, but very high in plant fiber which makes them seriously satisfying and digestion-friendly.
Now are parsnip chips healthy depends on the preparation (fried vs. baked), the ingredients (store bought will typically have a low of preservatives, etc.), and your goals (carb count, fat count, etc.).
Fried parsnip chips:
Oh yes, you can make parsnip chips deep fried, pan fried, or try parsnip chips airfryer methods. These chips crisp up fast when fried because they’re so thin and delicate, so if you opt for the frying method, be sure to watch them like a hawk and rotate often!
Where to buy parsnip chips:
Parsnip chips store bought are a delicious addition to any low carb shopping list, however they’re much more simple in seasoning than this recipe…
The parsnip chips Trader Joe’s carries are deliciously fried with canola and/or sunflower oil and salt.
Nutritional Breakdown: 12 chips, 120 calories, 3g carbs, 1g fiber, 1g sugar
Get them here >>
Hardbite handcrafted chips
These parsnip chips have the same, simple ingredients: parsnips, sunflower/canola oil, and salt.
Nutritional Breakdown: 16 chips, 120 calories, 2g carbs, 1g fiber, 1g sugar
Get them here >>
Are you ready to get started? Let’s do this! I’m thrilled to present my favorite parsnip chips recipe Jamie Oliver would be proud of:
- Preheat oven to 350°
- Using the vegetable peeler, peel the parsnip.
- Slice the parsnip using a mandolin, or as thinly and evenly as possible using a sharp knife. Slices should be around ⅛" thick.
- Mix all spices together in a small bowl.
- Add the parsnip slices to a separate bowl or plastic bag. Add olive oil and mixed spices and toss until combined.
- Spread the sliced parsnips as a single layer onto the baking sheet.
- Bake until the edges are slightly crispy, about 20 minutes. Watch carefully during the last 5 minutes as some may start to brown and should be pulled out. Some chips may seem slightly tender in the middle, but allowing them to cool may help them crisp up. If the chips seem too soft, place them back in the oven and bake for increments of 2 minutes until they’re cooked.
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