Fish Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Thinly sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and a hint of rosemary before hitting a hot oven, and the result is something genuinely addictive — earthy, fragrant, and satisfyingly crunchy. The wire rack trick is the real secret here, letting hot air circulate underneath each slice so they crisp up evenly without any flipping fuss. Store-bought chips can be a minefield for anyone avoiding fish-derived ingredients like anchovies, fish sauce, or Worcestershire-based seasonings that sneak into flavored varieties, but every single ingredient in this recipe is clean and straightforward. Parsnips are an underrated canvas for bold spice, and the turmeric gives these chips a gorgeous golden color that looks as good as it tastes. Let them cool on the rack for a few minutes after baking and they'll firm up into that perfect chip-like snap. Whether you're serving them as a party snack or just treating yourself on a weeknight, these are 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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