Gut Friendly Parsnip Chips
Crunchy, golden, and warmly spiced, these baked parsnip rounds are the kind of snack that feels indulgent without doing your digestion any favors in the wrong direction. Parsnips are a naturally gut-friendly root vegetable, and pairing them with anti-inflammatory turmeric and ginger makes every bite work a little harder for you. Coconut oil keeps things light and dairy-free while still delivering that satisfying crunch you want from a chip. The wire rack method is the real secret here — elevating the slices lets hot air circulate underneath so they crisp up evenly instead of turning soft and soggy. A mandoline makes quick work of getting those paper-thin, uniform slices that bake up perfectly in under 25 minutes. Fresh rosemary is optional, but if you have it on hand, it adds a lovely herby depth that takes the whole thing up a notch. These are best eaten fresh from the oven, though they hold up surprisingly well in an airtight container if you manage not to finish them all at once.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!