Mediterranean Diet Friendly 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, giving every chip a subtle warmth without any heat. Coconut oil helps each slice crisp up in the oven rather than turning greasy, and the wire rack setup means hot air circulates all around for that satisfying crunch. This approach fits seamlessly into a plant-forward, whole-food way of eating — no processed ingredients, no refined oils, just real vegetables and pantry spices. The optional rosemary adds a fragrant, herbaceous note that makes these feel genuinely special rather than just a healthier swap. Slicing thin and patting the parsnips completely dry are the two moves that make the difference between a limp chip and a proper crisp, so don't skip either step. They're great on their own, alongside a dip, or crumbled over a salad for a little texture.
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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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