Artificial Flavors Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that makes you forget store-bought options ever existed. The problem with most packaged chips is that the ingredient list reads like a chemistry experiment — artificial flavors, mystery seasonings, and additives you can't pronounce. Here, every single ingredient is exactly what it sounds like: real parsnips, coconut oil, sea salt, turmeric, ginger, and a little fresh rosemary if you're feeling fancy. The wire rack method is the secret weapon, letting hot air circulate around each slice so you get that satisfying crunch without any deep frying. Turmeric and ginger bring a subtle, earthy warmth that makes these chips feel far more interesting than a plain potato crisp ever could. They crisp up even more as they cool, so a little patience goes a long way before you dive in. Batch them on a Sunday and you've got a clean, flavorful snack ready to grab all week long.
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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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