Wheat Free Parsnip Chips
Crunchy, golden, and warmly spiced, these parsnip chips are the kind of snack that disappears fast. Parsnips bring a naturally sweet, earthy flavor that pairs beautifully with turmeric and ginger, and a hint of fresh rosemary takes the whole thing somewhere a little unexpected. The secret to getting that satisfying crunch is slicing the rounds paper-thin and letting them dry out completely before they hit the oven — moisture is the enemy of crispy chips, and this recipe doesn't cut corners on that step. Coconut oil coats every slice evenly and helps them turn a gorgeous golden color without any grain-based coatings or fillers. For anyone navigating a wheat-free lifestyle, store-bought chip options can be a minefield of hidden starches and shared-facility warnings, so making your own from scratch is genuinely liberating. These come together with just a handful of clean, simple ingredients and a hot oven, making them an easy win for snack time, a party spread, or just a weeknight treat you actually feel good about.
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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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