Walnut Free Parsnip Chips
Parsnips are one of those underrated root vegetables that absolutely shine when you slice them thin and roast them 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, and it coats every slice beautifully while helping the edges caramelize in the oven. The wire rack trick is the real secret — elevating the slices lets hot air circulate underneath so you get that satisfying crunch without any soggy spots. Snack mixes and flavored chips from the store can be a minefield when you're avoiding tree nuts, since shared production lines are incredibly common, but making your own at home puts you fully in control of every ingredient. These are the kind of snacks you set out in a bowl and watch disappear before dinner even starts. Let them cool on the rack for a few minutes after baking and they'll crisp up even further — patience is rewarded here.
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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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