Celery Free Parsnip Chips
Crispy, golden, and warmly spiced, these oven-baked parsnip rounds are the kind of snack that disappears fast. Thin-sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and optional fresh rosemary before hitting a wire rack in a hot oven — that rack setup is the secret to airflow that actually crisps every slice instead of steaming them soft. The result is a chip with real crunch, a subtly sweet earthiness from the parsnip, and a gorgeous golden color from the turmeric. For anyone navigating a celery allergy or sensitivity, store-bought veggie chips can be a minefield of hidden ingredients and shared production lines, so making your own from scratch is genuinely the safer and more satisfying route. Every ingredient here is straightforward and easy to verify, which means you can snack with confidence. Let them cool fully on the rack before diving in — they firm up beautifully as they rest, and that patience pays off in a serious crunch.
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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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