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Turnip chips

How to make a healthy substitute for potato chips

A healthy alternative to potato chips. Vegetable and herb parsnip chips make a SIBO friendly snack and great addition to lunch boxes.
Course Snack
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 serves
Author Kyrstie Barcak - A Fresh Legacy


  • 3 parsnips peeled and sliced into thin even rounds
  • leaves fresh thyme
  • leaves fresh rosemary
  • 1/2 tablespoon coconut oil
  • salt


  1. Heat the oven to 90 degrees celcius
  2. Line a baking tray with some baking paper
  3. Slice the parsnips evenly so that they all cook at the same time - fine thin slices.
  4. Place into a bowl with melted coconut oil and the fresh herbs and rub through so that all slices are coated.
  5. Lay the slices of parsnip so that they are not overlapping on the tray/s
  6. Place into the oven to cook for approximately 15 minutes (fan forced)
  7. Check every 5 min and remove when they are golden, the edges start to turn up. They will start to burn quickly once ready. If they are browning around the edges too quickly, reduce the oven heat further.
  8. The center of the parsnips should be dried, not hard.
  9. Remove from the tray to cool, add some salt to season if desired.
  10. Store in an airtight container and eat in a couple of days.