Baked parsnip chips

_MG_01821 teaspoon fennel seeds, toasted and ground
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 lb. parsnips, peeled and sliced no thicker than 1/8-inch
2 tablespoons coconut oil or other high heat oil

Preheat oven to 475F. Have ready two rimmed baking sheets.

Mix the fennel, cumin, chile powder, paprika, and pepper in a small bowl and set aside.
Pat the parsnips with paper towels and place in a large bowl, drizzle with oil and toss with the spice mixture and season with salt to taste.
Place the parsnips in a single layer on the baking sheets. Roast for 15-20 minutes, rotating the sheets from top to bottom half way through and flipping the chips over with a spatula. Baking time may vary depending on a lot of factors, so make sure you stick close by the oven and watch for burning.

Recipe from


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