Mustard Free Parsnip Chips
Parsnips make a surprisingly satisfying chip — naturally sweet, a little earthy, and way more interesting than your average potato crisp. These are seasoned with turmeric, ginger, and optional fresh rosemary, so every bite has a warm, aromatic depth that feels almost fancy for a snack. Coconut oil helps them crisp up beautifully in the oven, and the wire rack setup means hot air circulates all around each slice for that satisfying crunch. For anyone navigating condiment-heavy snack aisles where mustard sneaks into spice blends and seasoning mixes, making your own chips at home is a genuinely stress-free alternative. The ingredient list is short, clean, and completely free of anything that could cause a reaction. Just slice thin, dry thoroughly, and keep a close eye on them toward the end — they go from golden to perfect in a matter of minutes. Let them cool on the rack and they'll crisp up even further before you've had a chance to grab a bowl.
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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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