Carrageenan Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip rounds are the kind of snack that disappears fast. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged chips, dips, and dairy-based seasonings, so making your own from scratch is one of the cleanest ways to snack without second-guessing the label. Here, coconut oil does all the work of crisping the slices, and turmeric and ginger give every bite a subtle, earthy warmth that feels a little fancy without any fuss. The wire rack setup is the real secret — elevating the slices lets hot air circulate underneath so you get that satisfying crunch all the way through. A mandoline makes quick work of getting the slices uniformly thin, which is key for even baking and avoiding any chewy spots in the batch. Fresh rosemary is optional but genuinely worth it if you have a sprig on hand. These are just as good tucked into a bowl for movie night as they are served alongside a casual lunch.
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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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