Caffeine Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that disappears fast. Thinly sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and optional fresh rosemary before hitting a wire rack in the oven — that rack setup is the real secret, letting hot air circulate underneath so every chip crisps up evenly rather than steaming. The result is a light, shatteringly crisp bite with an earthy sweetness that store-bought chips simply can't replicate. For anyone steering clear of stimulants, this is the kind of satisfying snack that pulls its weight without relying on anything that could keep you up at night — just wholesome roots and pantry spices. The mandoline makes quick work of getting those paper-thin, uniform slices that bake up perfectly, though a sharp knife and a little patience gets you there too. Let them cool on the rack for a few minutes after baking and they'll crisp even further, making it nearly impossible not to grab a handful straight off the pan.
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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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