Peanut Free Parsnip Chips
Crispy, golden, and warmly spiced, these oven-baked parsnip rounds are the kind of snack that disappears fast. Coconut oil gives each slice a beautifully even coat, while turmeric and ginger bring a subtle earthiness that makes them feel way more interesting than your average chip. The wire rack trick is the real secret here — elevating the slices lets hot air circulate underneath, so you get that satisfying crunch without any deep frying. Store-bought snack foods can be a minefield when it comes to shared production lines and cross-contact warnings, so making your own from scratch is genuinely the safer and more delicious move. The ingredient list is short, clean, and completely free of any nut-based oils or additives. A mandoline makes quick work of getting those paper-thin, uniform slices that crisp up perfectly in the oven. Let them cool on the rack for a few minutes before diving in — they firm up even more as they rest, and the flavor just gets better.
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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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