Xanthan Gum Free Parsnip Chips
Crispy, golden, and warmly spiced, these oven-baked parsnip rounds are the kind of snack that disappears fast. Parsnips bring a naturally sweet, slightly earthy flavor that pairs beautifully with turmeric and ginger, and the optional rosemary adds a fragrant herbal note that makes the whole batch feel a little fancy. The wire rack setup is the real secret here — elevating the slices lets hot air circulate underneath, so you get that satisfying crunch without any deep frying. Many store-bought chips and snack mixes rely on additives and stabilizers that can be a concern for people avoiding certain thickeners, but this recipe keeps things refreshingly clean: just parsnips, coconut oil, sea salt, and spices. Slicing thin and patting completely dry are the two non-negotiable steps, so don't skip either if you want maximum crispness. They firm up even more as they cool on the rack, so resist the urge to grab one straight from the oven — though it's genuinely hard to wait.
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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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