Crunchy Ranch Potato and Parsnip Chips

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Recipe courtesy of Tara from The Whole Tara on behalf of Hidden Valley
  • Prep 15 m
  • Cook 30 m
  • Total 45 m
Servings: 4–6



  1. 1. Preheat oven to 400°F. Lightly coat 2 rimmed baking sheets with cooking spray; set aside.
  2. 2. Place sliced potato and parsnips in a large bowl and toss with 2 tbsp. extra-virgin olive oil until evenly coated. Add 1 tbsp. ranch seasoning and toss to evenly coat.
  3. 3. Arrange vegetables on prepared baking sheets, spacing them ¼ inch apart.
  4. 4. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes.
  5. 5. Spread out potatoes on parchment paper; let dry 5 minutes.
  6. 6. Sprinkle with 1 tbsp. ranch seasoning and serve.
• For safe meat preparation, reference the USDA website.

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