Beef Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Thinly sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and a touch of sea salt before being baked on wire racks until perfectly crunchy — no frying, no fuss. The wire rack setup is the real secret here, letting hot air circulate around every slice so you get that satisfying chip texture all the way through. A hint of fresh rosemary takes them from simple to seriously impressive if you have it on hand. Since this recipe is built entirely around vegetables, coconut oil, and spices, there's nothing to second-guess — just clean, straightforward ingredients from start to finish. They crisp up even more as they cool, so patience in those last few minutes pays off. Whether you're serving them as a party snack or just treating yourself on a weeknight, these are genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!