Seeds Free Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when you slice them thin and let the oven do its magic. These golden chips come out crispy at the edges with a naturally sweet, earthy flavor that pairs beautifully with the warm notes of turmeric and ginger. A little coconut oil is all it takes to get that satisfying crunch without relying on any seed-based oils, which makes this snack a genuinely clean option for anyone navigating seed sensitivities. The optional fresh rosemary adds a fragrant, herby lift that takes the whole thing to another level. Bagged chips and store-bought snacks can be a minefield of hidden seed oils and seasoning blends, so making your own is both smarter and honestly more delicious. The wire rack trick is the real secret here — elevating the slices lets hot air circulate underneath so every chip crisps evenly rather than steaming. Let them cool for a few minutes after baking and they'll firm up into the kind of snack you'll have a hard time not finishing straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!