PCOS Friendly Parsnip Chips
Crunchy, golden, and warmly spiced, these baked parsnip chips hit that salty-snack craving without derailing your hormone-balancing goals. Parsnips are a lower-glycemic root vegetable compared to white potatoes, making them a smart swap when blood sugar stability is a priority. Coconut oil keeps things dairy-free and adds a subtle richness, while turmeric and ginger bring serious anti-inflammatory credentials to every bite. The wire rack method is the real secret here — elevating the slices lets hot air circulate underneath so they bake up genuinely crisp rather than soft and sad. A mandoline makes quick work of getting those paper-thin, uniform rounds that are essential for even cooking. Fresh rosemary is optional but absolutely worth it if you have a sprig on hand, adding an herby depth that makes these taste far more sophisticated than a simple chip has any right to. Let them cool fully on the rack and they'll crisp up even more — if they last that long.
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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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