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Parsnip crisps
- Janine Ratcliffe
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
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These are a healthy, homemade alternative to crisps – keep an eye on them in the oven, as they darken quite quickly
Gluten free
Vegan
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Try our parsnip crisps, then check out our vegetable crisps with curry salt, parmesan crisps and paprika crisps.
Spice these up with ground cumin or paprika (or use a dukkah or ras el hanout spice mixture). Sprinkle over when warm, along with salt.
HOW TO SERVE PARSNIP CRISPS
These are great served as a snack with drinks, or as an accompaniment to a roast dinner.
HOW TO STORE PARSNIP CRISPS
Best eaten on the day they are made, as they can lose their crispiness.
Parsnip crisps recipe
Ingredients
Nutrition
-
3 parsnips
peeled
-
1 tbsp olive oil
-
sea salt flakes
for sprinkling
Nutrition: per serving
- kcal108
- fat4g
- saturates0.6g
- carbs13.4g
- sugars6.1g
- fibre5.3g
- protein2g
- salt0.5g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Use a Y-shaped vegetable peeler to peel long strips from the parsnips, then put in a bowl and toss with the oil.
-
step 2
Arrange the parsnip strips in a single layer over two baking sheets (or cook in two batches). Bake for 20-25 mins or until golden and crisp, tossing halfway through. Sprinkle with sea salt flakes while warm, then serve.
Our best parsnip recipes
Authors
Janine RatcliffeFood director
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