Vegan Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when you treat them right, and slicing them paper-thin and roasting them into golden, shatteringly crisp chips is about as right as it gets. Coconut oil does the heavy lifting here, coating every slice in a light, neutral fat that crisps beautifully in the oven without any dairy or animal products in sight. The combination of turmeric and ginger gives each chip a warm, earthy depth, while the optional fresh rosemary adds a herby brightness that makes the whole batch feel a little fancy. Getting them truly thin — ideally with a mandoline — and patting them completely dry before seasoning are the two moves that separate genuinely crispy chips from a sad, chewy pile. Wire racks set over the baking sheets let hot air circulate underneath, so you get even color and crunch on both sides without flipping every single piece. Let them cool for a few minutes after they come out of the oven and they'll firm up even more, making them dangerously snackable straight from the rack.
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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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