Turkey Free Parsnip Chips
Crispy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Thin-sliced parsnips get tossed in melted coconut oil with turmeric, ginger, and a hint of rosemary before hitting a hot oven, and the result is something genuinely addictive — earthy, fragrant, and satisfyingly crunchy. The wire rack trick is the real secret here, letting hot air circulate under each slice so you get an even crisp without any soggy spots. For anyone navigating a poultry-free kitchen, this is the kind of crowd-pleasing snack that requires zero substitutions or label-checking — every ingredient is straightforwardly plant-based and whole. Parsnips are an underrated root vegetable, and this preparation lets their natural sweetness shine through the warm spice blend in the best possible way. They crisp up beautifully as they cool, so a little patience after pulling them from the oven goes a long way. Keep a batch in an airtight container and you've got a snack worth bragging about all week.
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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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