Air Fryer Parsnips

Air fryer parsnips on small wooden plate with fork topped with chili crunch and flaky salt, and other air fryer parsnips in beige serving bowl on the side

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Air fryer parsnips are the quick and easy side dish you've been looking for! These delicious root veggies are transformed by the air fryer into a slightly sweet roasted veggie with soft insides and lightly crisped outsides. Done in just 20 minutes (prep time included).


Units Scale
  • 1 pound fresh parsnips, peeled and sliced into coins
  • 1/2 tablespoon of extra virgin olive oil (plus more as needed to coat parsnips)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat. Preheat your air fryer to 390 degrees.
  2. Prep parsnips. Scrub the parsnips if necessary, then peel and slice them into coins (about 1 centimeter thick or slightly less).
  3. Season parsnips. Toss the parsnip slices into a large bowl and drizzle with extra virgin olive oil. Add salt and pepper, and toss to coat.
  4. Air fry. Add seasoned parsnips to the air fryer in an even layer. It's okay if some are slightly overlapping/stacked, but if it's a very thick layer, you may need to do two batches (see notes). Air fry the parsnips for 15-18 minutes, stirring once halfway through. 


  1. Air fryer size. If you have a smaller air fryer, you may need to air fry the parsnips in multiple batches. I use a Ninja Foodi air fryer, and 1 pound of sliced parsnips works best for me for one batch. Otherwise, they get piled too high and some of the parsnips don't get as much heat/air exposure.
  2. Oven Roasting Method. If you don't have an air fryer, you can still oven roast delicious parsnips. Preheat your oven to 400 (use a convection setting to mimic air fryer air circulation) and line a sheet pan with parchment paper or foil. Toss sliced parsnips in olive oil, salt, and pepper, then spread evenly onto the prepared sheet pan. Roast for 15-18 minutes, testing at ~15 minutes for preferred doneness (see taste testing note below!).
  3. Taste test. Whenever I air fry veggies, I always take one out at the end of cooking and taste test it for doneness. If the parsnips aren't fully soft in the middle at 15 minutes, let them cook for another 1-3 minutes and test again.
  4. Storage. Store any leftover parsnips in an airtight container the fridge for up to a week. To reheat, I recommend just popping them right back in your air fryer for a few minutes to crisp them up! You could also use a microwave, oven, or sauté pan to reheat parnsips.