Yeast Free Parsnip Chips
Parsnips are the unsung hero of the root vegetable world, and slicing them paper-thin and roasting them into golden, shatteringly crisp chips is one of the best things you can do with them. Coconut oil gives each round a clean, subtly rich finish, while turmeric and ginger add a warm, earthy depth that makes these feel genuinely snack-worthy rather than just virtuous. The optional fresh rosemary takes the whole thing somewhere almost fancy. Avoiding yeast entirely is effortless here — every single ingredient is a whole food or simple spice, with zero fermented or leavened components to navigate. The wire rack setup is the real secret weapon, letting hot air circulate underneath so the chips crisp evenly without any flipping fuss. Just keep a close eye in those last few minutes, because the line between perfectly golden and overdone is thin — literally and figuratively. Let them cool on the rack and they'll firm up into the kind of snack that disappears faster than you expect.
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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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