Capsaicin Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that disappears fast. For anyone avoiding capsaicin, the chip aisle can feel like a minefield — paprika, chili powder, and cayenne hide in almost every flavored variety. This recipe sidesteps all of that entirely, leaning on turmeric, ginger, and fresh rosemary to deliver real depth and complexity without a trace of heat. Coconut oil helps each paper-thin slice crisp up beautifully in the oven, and the wire rack setup means hot air circulates all around for that satisfying crunch. The key is slicing the parsnips as uniformly thin as possible and patting them completely dry before they go in — moisture is the enemy of a good chip. Let them cool on the rack for a few minutes after baking and they'll firm up even more. Whether you're snacking straight from the pan or serving them alongside a dip, these are genuinely hard to stop eating.
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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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