Pork Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast once they hit the table. Thinly sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and optional fresh rosemary before baking on wire racks — that elevated rack setup is the real secret to getting every slice genuinely crisp rather than soft and steamy. The result is a chip with earthy sweetness, a subtle kick of warm spice, and satisfying crunch that feels far more special than anything out of a bag. Since the whole recipe is built around fresh vegetables, coconut oil, and a handful of pantry spices, there's nothing to second-guess about what's in them. They're naturally free of any meat-based fats or additives, so you get a clean, wholesome snack with total confidence. Let them cool on the rack for a few minutes after baking — they firm up beautifully and become even crispier as they rest.
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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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