Carrot and parsnip oven roasted chips

Parsnip and Carrot chips


Do you crave for munchies on your evening snack? Yes but worried about the calories in deep fried snacks? Here is a baked chip with less oil and spice. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

A parsnip is a root vegetable that bears a strong resemblance to a carrot. Parsnips and carrots have virtually the same shape and texture, although the parsnip is lighter in colour and stronger in flavour.

preparation time-10 minutes
Baking time-25-30 minutes


  • Carrots-4medium
  • Parsnips-3medium
  • Olive oil-2tbsp
  • Sea salt-1/2tsp
  • Chilli flakes-1/2tsp
  • Finely chopped dill leaves-1tbsp


  • Pre-heat the oven at 180deg c. Line the baking tray with baking sheet and lightly grease.
  • Using a veggie peeler, create long strips of carrot and parsnip allowing the strips to drop into a large bowl.
  • Drizzle oil to coat veggies evenly and season with salt, chilli flakes and dill leaves.
  • And place on the greased baking sheet in oven and bake for 25-30 minutes/until crisp and golden brown- turning vegetables with spatula 2-3 times during baking.

I served this with nutty dip. Click for recipe

Mixed nuts Dip



  • Slice them thin so they turnout crispy and bake evenly

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on November 8, 2014, in Appetizers, International. Bookmark the permalink. 16 Comments.

  1. I super love veggie chips! :9

    Liked by 1 person

  2. Reblogged this on MrMilitantNegro™.


  3. This looks so yummy..!!


  4. I love parsnips! These look wonderful.


  5. I love roasted vegetables, especially parsnip and what a great idea to serve them with a dip


  6. I’m gone to try this today!

    Liked by 1 person

    • I am waiting to hear your feedback Lynn…


      • Well — I think I need better tools to slice the carrots. (I was trying carrots only, since I had so many.) Also I think I muffed the conversion of centigrade to fahrenheit – I needed a hotter oven than 350 degrees F. I flavored with cinnamon – which was okay – but the roasting is not right – yet. Thanks Chitra. – Lynn


      • Lynn – Looks like the carrots were cut bit thichker hence crunchiness was lost. If they are cut thin then they roast well and crunchiness of chips will be retained. So cutting into thin is the key factor…Hope it helps…Thanks for your efforts…

        Liked by 1 person

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