🥕 Crispy Root Vegetable Chips (Parsnip, Beet & Sweet Potato)

These homemade root vegetable chips are light, crisp, and full of earthy, sweet flavor. They're a beautiful, colorful snack made with just a few ingredients—and a great alternative to store-bought chips!

Yields: ~4 servings
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: ~45 minutes

🧾 Ingredients

2 large parsnips
2 medium beets
1 large sweet potato
Neutral frying oil (vegetable, canola, or peanut oil)
Kosher salt, or your favorite seasoned salt (to taste)

👩‍🍳 Instructions

Step 1: Prep the Vegetables

Wash all vegetables thoroughly.
Peel the beets. You can leave the skin on for the parsnips and sweet potato, if desired.
Trim the vegetables:
- Cut one flat end on both the sweet potato and beets.
- Trim off the thicker root end of the parsnips.

Step 2: Slice Thin

Using a mandoline slicer set to 1/16 inch thickness:

Carefully slice the parsnips first, stopping when the vegetable becomes too thin to slice safely.
Repeat with the sweet potato and beets.

💡 Pro Tip: Keep the veggies separated during slicing to prevent color bleed (especially from the beets).

Step 3: Heat the Oil

Fill a heavy-bottomed pot with about 3 inches of oil.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Step 4: Fry in Batches

➤ Parsnips:

Fry in small batches for 3–4 minutes, until golden or deep golden brown.
Use a slotted spoon to remove and drain on a paper towel-lined tray.
Season immediately with salt.

➤ Sweet Potatoes:

Fry in batches for 4–5 minutes, or until lightly browned and crisp.
Drain and season.

➤ Beets:

Fry last, also for 4–5 minutes per batch.
Drain well and season while warm.

Step 5: Mix & Serve

Once all chips are fried and cooled slightly, gently toss them together in a large bowl or tray.
Taste and adjust seasoning if needed.
Serve immediately and enjoy while crisp!

📝 Notes & Tips

🔁 Rotate oil if needed: If the oil starts to darken or burn, switch to a fresh pot with clean oil to avoid bitter-tasting chips.
🧊 Storage: These chips are best eaten fresh but can be stored in an airtight container at room temp for up to 2 days. Re-crisp in a 300°F oven if needed.
🎨 Optional Seasonings: Try garlic salt, smoked paprika, or rosemary salt for a flavor twist.

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