Pecan Free Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when sliced thin and roasted until golden and crisp. These chips get their warm, earthy depth from ground turmeric and ginger, with optional fresh rosemary adding a fragrant, herby finish that makes them feel genuinely special. Coconut oil coats every slice beautifully and helps achieve that satisfying crunch without any need for nuts or nut-derived oils — so anyone navigating tree nut concerns can snack freely. The wire rack setup is the real secret here, letting hot air circulate underneath each slice so you get even crisping rather than soggy bottoms. A mandoline makes quick work of getting those paper-thin rounds, though a sharp knife and a little patience work just as well. Keep a close eye on them in the final few minutes, because the line between perfectly golden and overdone is narrow — but totally worth the attention. Let them cool on the rack and they'll firm up into addictively crunchy chips that are just as good straight off the pan as they are tucked into a bowl for snacking later.
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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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