Red Meat Allergy Friendly 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 light crunch, while turmeric and ginger add a subtle, earthy heat that makes them feel far more interesting than your average chip. The optional rosemary takes things up another notch with a fragrant, herby finish. Because the ingredient list is entirely plant-based and free from any red meat or meat-derived products, there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your snack bowl. The wire rack technique is the real secret here — elevating the slices allows hot air to circulate underneath, so you get that satisfying crispness without flipping every single piece. Just be sure to dry your parsnip slices thoroughly before tossing them in the oil, since any lingering moisture is the enemy of a truly crunchy chip. These are just as good straight off the rack as they are tucked into an airtight container for snacking later in the day.
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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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