Macadamia Free Parsnip Chips
Parsnips are the unsung hero of the root vegetable world, and slicing them paper-thin and roasting them into golden, shatteringly crisp chips is one of the best things you can do with them. Coconut oil gives each round a subtle richness while helping the edges caramelize beautifully in the oven, and the combination of turmeric and ginger adds a warm, earthy depth that makes these way more interesting than a plain potato chip. The wire rack trick is the real secret here — elevating the slices lets hot air circulate underneath so every piece crisps evenly instead of turning soggy on the bottom. A mandoline makes the job fast and consistent, but a sharp knife and a little patience work just as well. Snack mixes and flavored chips from the store often come with frustrating "may contain" warnings from shared processing lines, so making your own at home means you know exactly what went into the bag. These are fantastic straight off the rack, but they also hold up well in an airtight container if you want to make a batch ahead for the week.
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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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