Hazelnut Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Thin-sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and optional fresh rosemary before baking on wire racks — that elevated rack setup is the secret to airflow and serious crunch on every single slice. Store-bought chips and snack mixes can be a minefield when you're avoiding tree nuts, with shared lines and vague labeling making even simple snacking feel risky. Making your own from scratch means you know exactly what went into the bag. The ingredient list here is refreshingly short and completely straightforward — root vegetables, coconut oil, and a handful of pantry spices. Parsnips bring a natural sweetness that plays beautifully against the earthy warmth of turmeric and ginger, making these feel far more interesting than a basic potato chip. Let them cool on the rack for a few minutes after baking and they'll crisp up even further, ready to serve as a snack, a side, or honestly just eaten straight off the pan.
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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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