Shellfish Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast once they hit the table. Parsnips have a natural sweetness that deepens beautifully in a hot oven, and slicing them paper-thin on a mandoline is the secret to getting that satisfying crunch. Coconut oil helps each round crisp up evenly, while turmeric and ginger give the chips a subtle, earthy warmth that makes them feel a little more special than your average veggie chip. A sprinkle of fresh rosemary takes things up another notch if you have it on hand. The wire rack setup is a smart move — elevating the slices lets hot air circulate underneath so nothing turns soggy. These are completely free of any seafood-derived ingredients, making them a worry-free crowd-pleaser for anyone navigating shellfish concerns at a party or snack spread. Let them cool for a few minutes after baking and they'll crisp up even further, which makes the wait absolutely worth it.
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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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