Fructose Free Parsnip Chips
Parsnips are an underrated root vegetable that shine when sliced paper-thin and roasted until golden and crisp. These chips get their warm, earthy depth from ground turmeric and ginger, with optional fresh rosemary adding a fragrant, herby finish that makes the whole kitchen smell incredible. Coconut oil keeps things simple and clean, coating every slice evenly so you get that satisfying crunch without any questionable additives hiding in the ingredient list. For anyone navigating fructose sensitivity, snack options can feel frustratingly limited — especially anything in a bag from the store — so having a go-to chip recipe this easy is genuinely a relief. The wire rack technique is the real secret here, letting hot air circulate underneath each slice so they crisp up rather than steam and go limp. A mandoline makes quick work of getting uniform slices, but a sharp knife and a little patience will do the job just as well. Let them cool for a few minutes after baking and they'll firm up into exactly the kind of crunchy, savory snack you've been missing.
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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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