Pregnancy Friendly Parsnip Chips
Crunchy, golden, and warmly spiced, these baked parsnip chips are the kind of snack that feels indulgent without any of the ingredients you're trying to avoid right now. Parsnips are a naturally sweet root vegetable that crisps up beautifully in the oven, making them a satisfying alternative to processed snack foods that often come loaded with additives and preservatives. Coconut oil keeps things simple and clean, while turmeric and ginger add a gentle warmth that's both flavorful and easy on a sensitive stomach. The key to getting that satisfying crunch is slicing the parsnips as thin and uniform as possible and patting them completely dry before they go into the oven — a little patience here pays off big. Fresh rosemary is optional but adds a lovely herby note if you're feeling it. These chips cool right on the rack and keep well in an airtight container, so you can make a batch ahead and have a wholesome snack ready whenever a craving hits.
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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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