Low Sodium Parsnip Chips

Total time40 min

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb parsnips (about 4 medium), peeled
Parsnip Parsnips Parsnips Prepacked - 16 Oz PRODUCE Organic Parsnip Heart Of The Valley Parsnips
See all
2 tbsp coconut oil, melted
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fresh rosemary, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set a wire rack on each sheet.
2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the parsnips into rounds as uniformly thin as possible. Pat the slices thoroughly dry with paper towels — any surface moisture will steam rather than crisp.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!