Breastfeeding Friendly Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips hit that satisfying snack craving without any of the processed ingredients you'd find in a store-bought bag. Parsnips are a naturally nutrient-dense root vegetable, making them a smart choice when you're paying closer attention to what goes into your body. Coconut oil keeps things simple and clean, while turmeric and ginger add a gentle, anti-inflammatory warmth that feels nourishing rather than indulgent. The optional rosemary takes the flavor up a notch if you're in the mood for something a little more herbaceous. The key to getting that satisfying crunch is slicing the parsnips paper-thin and patting them completely dry before they hit the oven — a small step that makes a huge difference. They crisp up beautifully as they cool on the rack, so resist the urge to snack straight off the pan. Whether you're grazing between feeds or need something quick and wholesome to grab with one hand, these chips deliver real flavor with ingredients you can feel good about.
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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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