Anti Inflammatory Parsnip Chips
Crunchy, golden, and genuinely hard to stop eating, these oven-baked parsnip chips are the kind of snack that makes you forget potato chips ever existed. Parsnips bring a naturally sweet, earthy flavor that crisps up beautifully when sliced thin and baked on a wire rack, which lets hot air circulate all the way around each piece. The real anti-inflammatory power here comes from the spice combination — turmeric and ginger are two of the most well-studied ingredients for supporting a low-inflammation lifestyle, and they add a warm, subtly spiced depth that makes these chips taste far more interesting than anything from a bag. Coconut oil ties everything together with a light richness while keeping the recipe free from refined seed oils that can work against your dietary goals. A little fresh rosemary, if you choose to use it, adds an herby brightness that takes the whole thing up a notch. The key to getting that satisfying crunch is patting the slices completely dry before seasoning — moisture is the enemy of crispy chips, and this recipe is upfront about that. Make a double batch if you can, because these disappear fast.
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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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