Chestnut Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast once they hit the table. Thin-sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and a little sea salt before baking on wire racks — that elevated rack setup is the real secret to getting every slice genuinely crisp rather than soft and steamy. A touch of fresh rosemary takes them somewhere almost gourmet, though the chips are completely delicious without it. For anyone navigating tree nut concerns, this recipe is naturally free of the usual snack-aisle worries — just straightforward root vegetables and pantry spices, nothing hidden. The mandoline step is worth the extra minute of setup, since uniform slices mean everything bakes evenly and you're not fishing out burnt edges while the thick pieces are still pale. Let them cool on the rack for a few minutes after baking and they'll firm up into that satisfying, shatter-crisp texture you want. These are equally at home alongside a dip, packed into a lunchbox, or eaten 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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