Legume Free Parsnip Chips
Crunchy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Thin-sliced parsnips get tossed in coconut oil with turmeric, ginger, and optional fresh rosemary before baking on wire racks — that elevated setup is the secret to airflow all around each chip, so you get a genuinely crisp result instead of something sad and chewy. Patting the slices bone-dry before seasoning is the other non-negotiable step, and it makes a real difference. For anyone navigating a legume-free lifestyle, packaged snack foods can be a minefield of pea protein, chickpea flour, and lentil-based coatings, so having a go-to homemade chip recipe is genuinely useful. Every ingredient here is straightforward root vegetable and pantry spice — nothing hidden, nothing to second-guess. The turmeric gives them a beautiful warm color and a subtle earthiness that pairs perfectly with the natural sweetness of parsnip. Let them cool fully on the rack and they'll crisp up even more, though honestly getting them to last that long is the real challenge.
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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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