Searching how to make parsnip crips? This super-easy-to-make side dish is a healthier alternative to potato crisps.
Such a simple recipe for a delicious snack. Parsnip crisps are quick and easy to bake in the oven – there’s absolutely no need to buy them and they make a healthier alternative to crisps.
“Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fibre, folate, potassium and vitamin C. According to the Harvard School of Public Health, the main health benefit of including fresh produce like parsnips in your diet regularly is that the nutrients consumed can significantly reduce your risk of a number of serious medical problems.” (1)
- 4 parnsips
- 2 table spoons of Olive oil
- Maldon Sea Salt
- Heat your oven to 160˚C/ 320˚F /gas 3.
- Chop off the ends of the parsnips, peel the skin off and discard.
- Using a handheld peeler or mandolin cutter, if you have one, peel thin slices from the parsnip, turn the parsnip every few peels to slice evenly and get the most out of each parsnip.
- Put the parsnips slices into a large bowl and drizzle over the oil. Toss to coat the slices completely and season with pepper.
- Lay the strips evenly spaced on baking trays and bake in the centre of the oven until golden – this usually takes about 15-20 minutes depending on your oven.
- Remove from oven and season with salt whilst the crisps are still warm.
Eat! If you have any left (!) these over baked parsnip crisps will keep for a few days in the cupboard in an airtight container.
K&H TipFlavoured salts such as rosemary or lavender work really well with parsnips so try using these at the end instead of regular salt.
Share this Post