Chicken Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips 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 hot oven — the result is a deeply savory, subtly earthy chip with serious crunch. The wire rack setup is the secret weapon here, letting hot air circulate under every slice so nothing steams or goes soggy. Parsnips have a natural sweetness that plays beautifully against the warm spice blend, making each chip taste a little more complex than your average store-bought option. Every single ingredient is plant-based and straightforward, so there's zero guesswork about what's actually in your snack bowl. Just keep a close eye on them in those final few minutes — thin slices move fast from perfectly golden to overdone. Let them cool on the rack and watch them crisp up even further before you dig in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!