Honey Free Parsnip Chips
Parsnips make a surprisingly addictive chip — naturally sweet, a little earthy, and way more interesting than your average potato crisp. These are seasoned with turmeric, ginger, and optional fresh rosemary, so every bite has this warm, aromatic depth that feels almost fancy for a snack. Coconut oil helps them crisp up beautifully in the oven without any sweeteners or sticky glazes, which is exactly the kind of clean, straightforward ingredient list you want when avoiding honey or other added sugars. The wire rack trick is the real secret here — elevating the slices lets hot air circulate underneath so you get that satisfying crunch all the way through rather than soggy bottoms. Slicing thin and patting the parsnips completely dry before seasoning makes all the difference between a chip that snaps and one that just bends. Let them cool on the rack for a few minutes after baking and they'll firm up even more, making it nearly impossible to stop at just one handful.
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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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