Soy Free Parsnip Chips
Parsnips are the underrated root vegetable that absolutely shine when sliced paper-thin and roasted until golden and crisp. These chips get their warm, earthy depth from ground turmeric and ginger, with optional fresh rosemary adding a fragrant, herby finish that makes them feel genuinely special. Coconut oil is the fat of choice here, which keeps everything completely free of soy-based oils — a sneaky ingredient that shows up in a surprising number of store-bought snack chips and packaged seasonings. The wire rack setup is the real secret weapon, letting hot air circulate underneath each slice so you get an even, satisfying crunch rather than soggy, steamed rounds. A mandoline makes quick work of getting those ultra-thin, uniform slices that crisp up beautifully in the oven. Let them cool for just a few minutes after baking and they firm up into addictive, golden chips that are genuinely hard to stop eating. They're great on their own, alongside a dip, or crumbled over a bowl of soup for a little extra texture.
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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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