Citrus Free Parsnip Chips
Parsnips are wildly underrated as a snack base, and these oven-baked chips prove exactly why they deserve more attention. Sliced paper-thin and crisped on a wire rack, they come out golden, crunchy, and deeply savory — nothing like the sad, limp veggie chips you find in a bag at the store. Coconut oil gives them a subtle richness, while turmeric and ginger add a warm, earthy depth that makes it genuinely hard to stop at just one handful. The optional fresh rosemary takes things up another notch if you have it on hand. For anyone navigating a citrus-free lifestyle, snack foods can be a minefield since lemon juice and citric acid show up in so many packaged products as a preservative or flavor enhancer — this recipe sidesteps all of that with a clean, straightforward ingredient list. The key to maximum crunch is patting the slices completely dry before tossing them in the oil and spices, and giving them a few extra minutes on the rack after they come out of the oven. They store well in an airtight container, but honestly, they rarely make it that far.
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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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