Nutmeg Free Parsnip Chips
Parsnips make a surprisingly addictive chip — naturally sweet, a little earthy, and absolutely satisfying when they come out of the oven golden and crackling at the edges. The seasoning here leans into warm, aromatic spices with turmeric and ginger doing the heavy lifting, plus an optional hit of fresh rosemary if you want something a little more herby and complex. Coconut oil helps everything crisp up beautifully without any dairy, and the wire rack setup means hot air circulates all around each slice so you get that snappy texture throughout. Nutmeg is a spice that sneaks into a lot of snack seasonings and spice blends, so making these from scratch with a short, clearly labeled ingredient list is a genuinely smart move. The mandoline step is worth it — uniform slices mean everything bakes at the same rate and you're not fishing half-burnt pieces off the pan. Let them cool on the rack for a few minutes before diving in, because that's when they go from firm to truly crisp. These are the kind of snack that disappears fast, so consider making a double batch.
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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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