MSG Free Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that disappears fast. Parsnips have a naturally sweet, earthy flavor that pairs beautifully with turmeric and ginger, and the optional rosemary adds a fragrant, herby note that takes the whole thing up a notch. Every ingredient here is clean and straightforward — coconut oil, sea salt, and a short list of spices — so there's no need to squint at a label wondering what's hiding in the seasoning blend. The wire rack method is the real secret weapon, letting hot air circulate under each slice so you get genuine crispness rather than soggy, steamed rounds. Slicing thin and patting the parsnips completely dry before baking makes all the difference between a chip that snaps and one that flops. These are fantastic on their own, alongside a dip, or crumbled over a bowl of soup for a little extra texture and crunch.
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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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