≡ Menu ≡ Menu

How to make a healthy substitute for potato chips

Parsnip Chips


Turnip chips

Parsnip! I know but read on. I have a little confession to make. I adore potato chips. They have always been my naughty treat food. I prefer a savoury snack to a sweet one. Since recently being diagnosed with SIBO potatoes are off the cards for me and of course potato chips can not pass my lips. For my sanity I need some sort of “treat” to snack on once in a while when the mood takes me. Something that is not salad or meat. I was checking through Pinterest (come and find me there) where I saw a collection of dried vegetables. I re-checked my list of allowed foods and saw that I’d been overlooking parsnip. Parsnip is one of the vegetables I can eat in unlimited amounts. I eat parsnip very infrequently. It has never been a vegetable I’ve been excited about, until now.

Based on my baked Beetroot Chip recipe I decided to give them a try as a chip replacement. This is how I made them – oh and they are really really good! Obviously they are not potato chips but they are a good substitute and a much healthier, leaner one too. They would make a great lunch box treat if I felt like sharing them….

Next time I make a batch I’ll do a large batch in the dehydrator – this time I wanted to taste them quicker than the time it would take to dehydrate.

How to make a healthy substitute for potato chips
Prep time
Cook time
Total time
A healthy alternative to potato chips. Vegetable and herb parsnip chips make a SIBO friendly snack and great addition to lunch boxes.
Recipe type: snack
Serves: 3 serves
  • 3 parsnips - peeled and sliced into thin even rounds
  • fresh thyme leaves
  • fresh rosemary leaves
  • ½ tablespoon coconut oil
  • salt
  1. Heat the oven to 90 degrees celcius
  2. Line a baking tray with some baking paper
  3. Slice the parsnips evenly so that they all cook at the same time - fine thin slices.
  4. Place into a bowl with melted coconut oil and the fresh herbs and rub through so that all slices are coated.
  5. Lay the slices of parsnip so that they are not overlapping on the tray/s
  6. Place into the oven to cook for approximately 15 minutes (fan forced)
  7. Check every 5 min and remove when they are golden, the edges start to turn up. They will start to burn quickly once ready. If they are browning around the edges too quickly, reduce the oven heat further.
  8. The center of the parsnips should be dried, not hard.
  9. Remove from the tray to cool, add some salt to season if desired.
  10. Store in an airtight container and eat in a couple of days.
Healthy substitute for potato chips

I hope that you enjoy your weekend. Put a bowl of these on the table to share and see how long they last.

The spring edition of my newsletter will be out in the next fortnight. Please add your details here to have it sent to you as soon as it is ready.




Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 1 comment… add one }

Leave a Comment