High Fructose Corn Syrup Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked 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 herby note that makes the whole batch feel a little fancy. Every ingredient here is straightforward and clean — coconut oil, sea salt, and a handful of spices — so there's no need to squint at a label wondering what's hiding in the fine print. The wire rack trick is the real secret weapon: elevating the slices lets hot air circulate underneath, which means you get genuinely crispy chips rather than sad, steamed rounds. Slicing thin and patting completely dry are the two steps that make or break the texture, so don't skip either. They crisp up even more as they cool, making the five-minute wait absolutely worth it. Batch these on a Sunday and you've got a wholesome, satisfying snack ready to grab all week long.
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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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