Low FODMAP Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when sliced thin and roasted until golden and crisp. These chips get their warm, earthy depth from ground turmeric and ginger, with optional fresh rosemary adding a fragrant, herby finish that makes them feel genuinely snack-worthy. The wire rack setup is the real secret here — elevating the slices allows hot air to circulate underneath, so you get that satisfying crunch without any soggy spots. Coconut oil coats every slice beautifully and keeps the whole thing free from the onion- and garlic-based seasonings that can derail a gut-friendly snack. Most store-bought chips are a minefield of hidden high-FODMAP additives and flavor powders, so making your own means you know exactly what's going in. The ingredient list is short, the technique is straightforward, and the payoff is a bowl of genuinely crispy, golden chips you can snack on without second-guessing a single ingredient.
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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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