Seed Oil Free Parsnip Chips
Crunchy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Most store-bought chips are fried in canola, sunflower, or soybean oil, which makes finding a genuinely clean option frustratingly difficult — but this recipe sidesteps all of that by using melted coconut oil instead. The result is a crisp, satisfying chip with none of the industrial oils that give so many snacks a bad reputation. Turmeric and ginger bring a subtle earthy warmth, and the optional fresh rosemary adds a herby note that makes these feel almost fancy. The wire rack setup is the real secret here — elevating the slices lets hot air circulate underneath, so every chip bakes up dry and crisp rather than soft and steamy. A mandoline makes quick work of getting those paper-thin, uniform slices that are essential for even baking. Let them cool on the rack for a few minutes before diving in, and they'll be perfectly snappy.
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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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