Dairy Free Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when you treat them right, and slicing them paper-thin and roasting them into crispy chips is exactly that kind of treatment. Coconut oil steps in as the fat here, coating every slice in a light, neutral richness that crisps up beautifully in the oven — no butter, no cream, nothing to worry about on the dairy front. The combination of turmeric and ginger gives these chips a warm, subtly spiced flavor that makes them feel way more interesting than your average snack, and the optional fresh rosemary adds a herby, almost savory-fancy finish. The wire rack trick is the real secret weapon — elevating the slices lets hot air circulate underneath so you get even crunch without flipping each piece individually. Patting the parsnips completely dry before tossing them is another small step that makes a big difference, ensuring they roast rather than steam. These are the kind of snacks that disappear fast, so you might want to make a double batch right from the start.
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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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