Nitrate & Nitrite Free Parsnip Chips
Snack time just got a serious upgrade with these golden, spiced parsnip rounds that crisp up beautifully in the oven. Most packaged chips and processed snacks are loaded with cured ingredients and preservatives that anyone avoiding nitrates and nitrites has to constantly watch out for — this recipe sidesteps all of that with a clean, whole-food ingredient list you can feel good about. Coconut oil, sea salt, turmeric, and ginger are all you need to turn humble parsnips into something genuinely craveable. The wire rack setup is the real secret here, letting hot air circulate under each slice so you get that satisfying crunch without any deep frying. A touch of fresh rosemary takes the flavor somewhere almost gourmet, though the chips are plenty delicious without it. Let them cool on the rack for a few minutes after baking and they'll firm up into the kind of snack that disappears fast.
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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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