Brazil Nut Free Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when sliced thin and roasted until golden, and these chips prove exactly that. The combination of turmeric, ginger, and optional fresh rosemary gives each crispy round a warm, earthy depth that makes it nearly impossible to stop at just a handful. Coconut oil is the fat of choice here, and it does a beautiful job encouraging that satisfying crunch without any of the store-bought snack aisle uncertainty around shared facilities or hidden tree nut derivatives. The wire rack trick is the real secret weapon — elevating the slices lets hot air circulate underneath, so you get even crisping rather than soggy bottoms. Patting the parsnips completely dry before tossing them in the spiced oil is a small step that makes a huge difference in the final texture. These are the kind of snacks you can set out at a party and watch disappear, or keep in an airtight container for a genuinely craveable afternoon bite.
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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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