Parsnip Fries Recipe with Easy Salsa Verde

Parsnip chips with salsa verde

  • serves 6 as a snack
  • Easy

These parsnip chips with salsa verde are easy to make and work well as both a snack or side dish using the classic Christmas root vegetable


Make these easy parsnip chips, then check out our roast parsnipsmaple-roast parsnips, parsnip soup and more parsnip recipes.



  • parsnips 12, not too large
  • olive oil
  • salt flakes
  • garlic 1 clove, peeled
  • anchovy fillets 2
  • shallot 1, finely chopped
  • lemon 1, zested and juiced
  • capers 2 tbsp, chopped if large
  • flat-leaf parsley a bunch
  • basil a bunch


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Peel and cut the parsnips into long wedges, removing any woody cores. Toss the parsnips in plenty of olive oil and sprinkle with salt. Tip onto a baking tray (or 2 if you need to) and cook, turning 2 or 3 times for about 20 minutes until they are browned, golden and tender in the centre.

  • Step 2

    Meanwhile put all the salsa ingredients in a food processor and pulse to a chunky salsa. Drizzle in some olive oil and whizz again.As soon as the parsnips are ready, tip them onto a plate and spoon on some salsa verde. Eat them hot.

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Roast Parsnips Recipe with Salt and Pepper

Nutritional Information

  • Kcals 262
  • Fat 13.4g
  • Saturates 2g
  • Carbs 24.5g
  • Fibre 12.8g
  • Protein 4.4g
  • Salt 1.2g