Artificial Food Coloring Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that disappears fast. Store-bought chips and flavored snacks are notorious for hiding synthetic dyes in their seasonings and coatings, making the snack aisle a minefield if you're avoiding artificial colors. Here, every ingredient is straightforward and real — parsnips, coconut oil, sea salt, turmeric, ginger, and a little fresh rosemary — so you know exactly what you're eating. The turmeric gives these chips a gorgeous, naturally warm hue without a drop of artificial coloring in sight. Slicing the parsnips thin and baking them on a wire rack is the key to getting that satisfying crunch, and the technique is simpler than it sounds. Let them cool on the rack for a few minutes after baking and they'll crisp up beautifully, ready to serve straight from the pan or stashed in an airtight container for later.
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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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