Citric Acid Free Parsnip Chips
Crunchy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. For anyone navigating a citric acid sensitivity, store-bought chips and seasoning blends can be a minefield — preservatives and flavor additives hide in the most unexpected places. This recipe keeps things beautifully clean: parsnips, coconut oil, sea salt, turmeric, ginger, and a little fresh rosemary are all you need. The trick to getting that satisfying crisp is slicing the parsnips paper-thin and patting them completely dry before they hit the oven — moisture is the enemy of crunch. Baking them on a wire rack rather than directly on the sheet allows hot air to circulate underneath, so every chip crisps evenly without flipping each one individually. The turmeric and ginger give them a subtle, earthy warmth that makes plain salted chips feel boring by comparison. Let them cool on the rack for a few minutes after baking and you'll be rewarded with a snack that's genuinely crispy, totally safe, and hard to stop eating.
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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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