6 parsnips
2 tablespoons coconut oil
½ teaspoon sea salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
Preheat oven to 425°F.
Cut the parsnips into “chips” using a mandolin for best results. If you do not have a mandolin, you may also use a sharp chef’s knife.
Add the parsnip slices, coconut oil, and spices to a bowl and toss to evenly coat. Lay “chips” on a non-stick baking sheet. Bake for 15 minutes and flip. Bake on the second side for 15 additional minutes before serving.
