Parsnips Are the New Potatoes

I’m calling it for 2018: Parsnips are the new potatoes. And you better get on this train before it leaves the station.


I’d never bought parsnip in my life until about a month ago. They were always that weird cousin of the carrot that I wasn’t too sure of. I’ve eaten parsnips at restaurants before and seen parsnip noodles on Instagram, but I simply didn’t have enough confidence in myself to incorporate them into my own cooking.

That all changed when I was feeling frisky in Whole Foods one day.

The best way I can describe a parsnip is a cross between a carrot and a potato. It’s a root vegetable like a carrot, and it’s shaped like a carrot, but it’s also starchy and white like a potato. Because of this starchiness, parsnips can be used in place of potatoes. Most commonly, I’ve seen parsnip fries and parsnip mash. My absolute favorite way to cook a potato, however, is by cutting it into slices and making chips. It was only fitting that I endeavor to make parsnip chips.

And they worked! Sure, it took a bit of trial and error, but now I enjoy parsnip chips with dinner a few times a week. I like them almost as much as Japanese sweet potatoes.

Here’s my method:

  • Preheat oven to 430ºF
  • Cut a parsnip into slices, about 1 mm thick.
  • Spray coconut oil on a baking sheet. Place the parsnip slices on the sheet, then spray another layer of coconut oil on top. Add pink sea salt or whatever seasonings you want.
  • Bake for 15-20 mins or until desired golden-brown-ness. I’ll leave that up to you. I like mine slightly burnt.

Now enjoy with ketchup, mustard, some other sauce, or plain! Whatever!

Are you parsnip savvy? Do you have any favorite root veggie recipes? Share below!


Danielle Kocher