BHA & BHT Free Parsnip Chips
Crispy, golden, and warmly spiced, these oven-baked parsnip rounds are the kind of snack that disappears fast. Parsnips have a naturally sweet, earthy flavor that pairs beautifully with turmeric and ginger, and the coconut oil helps them crisp up without any synthetic additives — no BHA, no BHT, nothing you'd need to second-guess on a label. Store-bought chips and snack foods are notorious for containing preservatives to extend shelf life, so making your own is one of the easiest ways to take back control of what's actually in your food. The wire rack setup is the real secret here, letting hot air circulate underneath each slice so you get that satisfying crunch all the way through. A mandoline makes quick work of getting the slices uniformly thin, which is key for even baking and avoiding any chewy, underdone pieces in the mix. The optional rosemary adds a lovely herbal note that makes these feel a little fancy for something so simple. Let them cool on the rack for a few minutes after baking and they'll crisp up even further — if they last that 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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