45 minutes or less/ a dozen ingredients or less/ All Recipes/ entrée/ sides/ snacks

Parsnip Fries

parsnip friesSay hello to your new favorite, exceptionally crispy & salty, fries—made with a big parsnip.

During the fall/early winter, root veggies fill the farmer’s markets. One of these heavy, rustic veggies is the parsnip.

parsnip fries recipeBesides being loaded with nutrients, parsnips make great, baked fries & might just become your new favorite unique party appetizer.

Let’s make Parsnip Fries!

vegan parsnip friesParsnips kind of look like huge, white carrots, and have a texture crossed between a carrot and potato. They are also kind of an ugly vegetable. Looks can be deceiving though. Parsnips are neutral in flavor when cooked & hold texture perfectly. The outside of these fries becomes crispy while the inside becomes soft and creamy.

I love serving these fries at parties with my easy cashew queso. People always ask what they are, and usually don’t know what a parsnip is—then end up in love with the simple fries.

parsnip recipeI hope these simple fries become a go-to for you! They are:







& so easy to make!

If you’re a fan of these healthy-ish snacks, you might also enjoy my Vegan Baked Chili “Cheese” Fries with Garlicky Guac, Easy Cashew Queso, Crispy Curried Chickpeas, or my Easy Garlic & Onion Hummus.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

easy parsnip fries

Parsnip Fries
Prep time
Cook time
Total time
Say hello to your new favorite, exceptionally crispy & salty, fries—made with a big parsnip! These fries are made with only 4 ingredients and are ready to munch on in just 40 minutes!
Recipe type: Side, Snack, Main
Cuisine: Gluten Free, Vegan, Nut Free
Serves: 4 servings
  • 1 large parsnip (or 2 small), cut into large, ½ inch wide matchsticks
  • 2 Tbsp. coconut oil
  • 2 tsp salt
  • big pinch black pepper
for serving (optional)
  1. Preheat oven to 400°F.
  2. Spread coconut oil across large baking sheet and lay cut parsnips across sheet, leaving about ½ inch between each. Sprinkle with salt and pepper.
  3. Bake for 15 minutes. Remove try from oven and flip the fries. Bake for another 15 minutes or until golden and crispy.
  4. Enjoy immediately with optional toppings or sides. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.
Nutrition information is a rough estimate of ¼ of the recipe without optional sides
Nutrition Information
Serving size: ¼ of the recipe Calories: 92 Fat: 6.8g Saturated fat: 5.9g Carbohydrates: 7.4g Sugar: 2.1g Sodium: 1167mg Fiber: 2.1g Protein: 0.4g Cholesterol: 0mg

The Local Sprout


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