Healthy Snack: Carrot & Parsnip “Chips”

By: Jamin Mendelsohn

These super simple “chips” are a great snack to have on hand all week long. I like to keep a little bag of them at my desk to stave off any afternoon cravings that might come up! They don’t take long to prep, and once you  pop them in the dehydrator you have you very own stash of “chips”! Be prepared, these will shrink in size, but not in flavor!

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  • 4 large parsnips
  • 4 large carrots
  • juice of 1 lemon
  • chopped dill, to taste
  • sea salt & black pepper


  1. Wash and peel the parsnips & carrots.
  2. Using a mandolin, slice veggies into thin rings.
  3. Mix carrots and parsnips in a bowl with lemon juice, chopped dill, salt & pepper.
  4. Spread out on dehydrator trays (this doesn’t need to be even, it is OK if they touch each other).
  5. Dehydrate at 115 F (45 C)  for 8-10 hrs.

Prep time: 10 minutes

Cook time: 8 hours (in dehydrator)

Total time: 8 hours, 10 minutes

Servings: 6

  • Nutrition per serving:
  • Calories90
  • Fat0g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium40mg
  • Carbohydrates23g
  • Fiber5g
  • Sugars7g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and

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