Cinnamon Free Parsnip Chips
Parsnips make a surprisingly satisfying chip — naturally sweet, a little earthy, and wonderfully crispy when sliced thin and baked on a wire rack. The wire rack setup is the real secret here, letting hot air circulate underneath each slice so you get that satisfying snap without any deep frying. Coconut oil gives every round a subtle richness, while turmeric and ginger bring warm, golden color and a gentle savory depth that makes these hard to stop eating. For anyone navigating a cinnamon sensitivity, snack time can feel like a minefield — so many spiced chips and flavored crackers sneak it in without warning. This recipe keeps things completely clear, leaning on turmeric and ginger for all the warmth you need. A little fresh rosemary stirred in at the end adds an herby brightness that takes the whole batch to another level. These are the kind of chips you make once and then find yourself making every single week.
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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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