Almond Free Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when you slice them thin and let the oven do its magic. These golden rounds get coated in melted coconut oil and a warm spice blend of turmeric and ginger, giving them a savory, slightly earthy flavor with just enough heat to keep things interesting. The wire rack setup is the real secret here — elevating the slices lets hot air circulate underneath, so you get that satisfying crunch without any flipping or fussing. A touch of fresh rosemary takes them from simple snack to something you'd genuinely want to serve at a gathering. Store-bought chip alternatives can be a minefield when you're avoiding certain nuts or nut-derived oils, but every ingredient in this recipe is straightforward and easy to verify. They crisp up beautifully as they cool, so resist the urge to eat them straight off the pan — though honestly, good luck with that.
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Learn more →Ingredients
4 servings
- 1 ½ lb parsnips (about 4 medium), peeled
- 2 tbsp coconut oil, melted
- ¾ tsp fine sea salt
- 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.
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