AIP Friendly Parsnip Chips

Crunchy, golden, and warmly spiced, these baked parsnip chips hit that satisfying snack craving without a single ingredient that would raise a red flag for anyone following a strict elimination protocol. Parsnips bring a naturally sweet, earthy flavor that crisps up beautifully in the oven, and melted coconut oil gives each slice a light, golden coating that rivals anything you'd find in a bag at the store. Turmeric and ginger add gentle warmth and a gorgeous color, while optional fresh rosemary takes the whole thing in a more savory, herbaceous direction. The real secret to getting that satisfying crunch is slicing the parsnips as thin and uniform as possible — a mandoline makes this easy — and patting them completely dry before they ever touch the oil. Baking them on a wire rack set over the pan lets hot air circulate all around each slice, so you get crisp edges rather than soggy bottoms. This recipe makes enough for four people, which means it works just as well as a shareable snack as it does a crunchy side alongside a simple protein. Let them cool on the rack for a few minutes after baking and you'll be rewarded with chips that snap just the way they should.

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