Lupin Free Parsnip Chips

Crispy, golden, and warmly spiced, these oven-baked parsnip rounds 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 lift that makes the whole batch feel a little fancy. The trick to getting that satisfying crunch is slicing the parsnips paper-thin and patting them completely dry before they hit the oven — moisture is the enemy of a crispy chip, and this recipe doesn't skip that step. Coconut oil coats every slice evenly and helps them turn a gorgeous golden color at the edges without any fuss. Wire racks set over the baking sheets allow hot air to circulate underneath, so you get even crisping all the way through rather than soggy bottoms. For anyone navigating lupin sensitivities, this is a snack you can reach for freely — every ingredient is straightforward and whole, with no legume-derived flours or fillers hiding anywhere. Let them cool for a few minutes after baking and they'll crisp up even further, making it nearly impossible to stop at just one handful.

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