Baked Parsnip Chips

Baked Parsnip Chips | Add A Little

So I don’t know if you’ve noticed but….

I’ve now got my own domain name! No longer https://addalittle.wordpress.com, but now http://addalittlefood.com (yes, somebody already took addalittle.com *sad trombone*) But still, wooo parday!

This is super exciting news – I’ve wanted one for ages but took so long to configure but now it’s finally here and it feels unbelievably legit. Like, wow, I’ve got my own website now.

*internal freak out*

Baked Parsnip Chips | Add A Little

Also, I can’t believe Christmas is in 3 days – how?!?!?

2 days left and I’ve bought 1 gift. FAB-U-LOUS. But it’s cool, I’m just going to go to Waterstones and buy every single cookbook on the shelf. Panic averted!

These baked parsnip chips are perfect to serve at a party – I imagine they’d go really well with a beetroot dip, or just plain!

Baked Parsnip Chips | Add A Little

Baked Parsnip Chips vegan, gluten free, dairy free

These are the perfect snack or party appetiser served with dips, crudites and antipasti. Super easy to make and feel free to add other flavours, such as paprika or rosemary!

Parsnips, sliced thinly or with a mandolin
Extra virgin olive oil
Sea salt

optional: paprika, rosemary

Preheat oven to 160ºC.

Massage parsnips with olive oil and salt and other optional flavourings.

Place in oven for 10-15 minutes (depending how thinly you cut them) and flip them over.

It’s ok if they feel slightly soft when you take them out as they harden as they cool!

Serve right away!

Baked Parsnip Chips | Add A Little

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23 thoughts on “Baked Parsnip Chips

  1. Congratulations, love seeing your new domain! And these photos are lovely. The sweetness is parsnips after roasting is amazing, as I bet these chips are. Happy holidays!

  2. Congratulations on your own domain name! And I love the look of these parsnip chips. I so want to try these soon… I actually do have parsnip in the fridge for Christmas, so if I have anything left over I might give it a go!

  3. I’m making these for my sons class as they are learning about different root plants. I was wondering, if I make them today, will they still be fresh and crunchy the next morning? Reason I ask is I saw your comment that said “serve right away.”

    Thanks and can’t wait to try them 🙂

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