Paraben Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast once they hit the table. Parsnips bring a naturally sweet, earthy flavor that pairs beautifully with turmeric and ginger, and the optional rosemary adds a fragrant, herby finish that makes the whole kitchen smell incredible. Coconut oil keeps things clean and simple — no synthetic additives, no mystery preservatives, just real ingredients you can actually read. For anyone navigating parabens in packaged snacks and processed foods, making your own chips from scratch is one of the easiest wins you can score in the kitchen. The wire rack trick is the real secret here: elevating the slices allows hot air to circulate underneath, so you get that satisfying crunch without flipping every single piece. Letting them cool on the rack for a few minutes after baking is the final step that takes them from good to genuinely crispy. Bag them up in an airtight container and you've got a wholesome, snackable treat ready to go whenever cravings hit.
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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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