Black Pepper Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that disappears fast. Most store-bought chips and seasoning blends sneak in black pepper almost as a default, making the chip aisle a frustrating place to browse when you need to avoid it. This recipe keeps things clean and flavorful with turmeric, ginger, and optional fresh rosemary — a combination that's earthy, bright, and genuinely satisfying without any heat from pepper. The trick to getting that satisfying crunch is slicing the parsnips paper-thin and patting them completely dry before they ever hit the oven, so they crisp up rather than steam. Baking them on a wire rack set over the pan lets hot air circulate underneath each slice, which makes a real difference in the final texture. Let them cool for a few minutes after they come out of the oven and they'll firm up into proper chips — perfect for dipping or eating straight off the rack.
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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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