Gluten Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Parsnips bring a naturally sweet, earthy flavor that pairs beautifully with turmeric and ginger, and the optional rosemary adds a fragrant herbal note that makes the whole thing feel a little fancy. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required — just real, whole-food snacking without the label-reading stress. The key to getting that satisfying crunch is slicing the parsnips paper-thin, patting them completely dry, and giving each round its own space on a wire rack so hot air can circulate all the way around. Coconut oil helps the edges turn golden and crisp in the oven without any greasiness. Let them cool on the rack for a few minutes after baking and they'll firm up even more, making them genuinely chip-worthy. Whether you're serving them at a party or just raiding the kitchen on a Tuesday, these are the kind of homemade snacks that make you wonder why you ever reached for a bag.
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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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