Pescatarian Parsnip Chips
Crunchy, golden, and warmly spiced, these oven-baked parsnip chips are the kind of snack that disappears fast. Coconut oil gives each slice a subtle richness while helping them crisp up beautifully in the oven, and the combination of turmeric and ginger adds a gentle, earthy heat that makes plain potato chips feel boring by comparison. The optional rosemary is a small touch that punches well above its weight. The real secret here is slicing the parsnips paper-thin and patting them completely dry — skip that step and you get steam instead of crunch, so it's worth the extra minute. Wire racks set over the baking sheets allow hot air to circulate underneath each slice, which is what takes these from soft to genuinely crispy. They firm up even more as they cool, so resist the urge to eat them straight off the pan. Whether you're snacking solo or setting out a bowl for guests, these chips are proof that a handful of pantry spices and a humble root vegetable can do something pretty spectacular.
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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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