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Parsnip Crisps recipe

Parsnip Crisps recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Also known as parsnip chips, these are deliciously crisp, lightly sweet and totally moreish. They are the perfect snack.

26 people made this

IngredientsServes: 4

  • 4 parsnips
  • 50g butter, melted
  • 60g plain flour
  • 475ml vegetable oil for frying
  • salt to taste
  • chilli powder to taste
  • cayenne pepper to taste

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Peel parsnips and slice into 5mm rounds. Bring a pan of lightly salted water to the boil and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain and cool slightly. Dip slices in melted butter and place on a baking tray. Refrigerate until the butter is firm, about 30 minutes.
  2. Heat oil in a large heavy frying pan over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on kitchen towels and season with salt, chilli powder and cayenne to taste.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (15)

by Leeney

In an effort to make these more healthful, I tossed the sliced parsnips with 1T olive oil, sprinkled them with salt, pepper, cayenne, and chile powder, and baked them at 375 for about 10 minutes. Delicious, and a nice change from potatoes and yams which I also do this way.-31 Aug 2003

by LizardLover2009

I followed the suggestion of another reviewer and simply peeled and sliced the parsnips, tossed them in about 1 tbsp of olive oil, and sprinkled with cayenne, salt, and pepper. I baked them at 375 approximately 10-15 minutes (turning once). They are FABULOUS. The sweet taste of the parsnip melds beautifully with the cayenne and salt. I will definitely buy a larger amount of parsnips next time and make a big batch to keep around for snacks. Much better than potato chips!-16 Feb 2009

by Ashley

The healthier version Kirsten2006 mentioned in her review was just delicious. It's like eating guilt-free chips! I experimented with one batch, using some tandoori seasoning and a bit of sugar instead of the cayenne and it added another nice layer of flavour. I'm going to keep experimenting with different seasonings with this one. A definite keeper!-14 May 2009

Parsnip crisps

Parsnips make a healthier alternative to potatoes and give these crisps a distinctive earthy flavour.

For 4 • Ready in 35 mins

1 tbsp rapeseed oil
Freshly ground black pepper
½ tsp paprika
400g parsnips (4 medium or 2 large), peeled

• Preheat the oven to 160°C/140°C fan/325°F/gas mark 3.
• Place the oil, pepper and paprika in a large bowl. Use a vegetable peeler to slice thin strips of parsnip into the bowl. Use your hands to toss the parsnip thoroughly in the oil.
• Arrange the parsnip strips over two baking trays and then place in the preheated oven to cook for 25–30 minutes, turning them halfway through cooking. When cooked they will be golden and crisp.
• Transfer to two large plates lined with kitchen paper and sprinkle liberally with salt.

Satisfy your crunch cravings with these low fat parsnip crisps.

They are even better than the bought crisps, but there is a very big downside.

With the shop bought crisps, I can have one little bag and when they are finished they are finished, but when you have a bag of parsnips, you can just peel another parsnip and enjoy another bowl of crisps, then another, and another .

Home-Baked Honey Parsnip Crisps


  • 1 parsnip, peeled
  • a drizzle of runny honey (or maple syrup)
  • freshly ground black pepper
  • a sprinkle of sea salt


  1. Preheat the oven to 160c/140c fan/gas mark 3.
  2. Using a potato peeler to peel the parsnip into long strips.
  3. Place the parsnip strips into a bowl and drizzle with honey. Toss the strips in the honey until well coated, then place on a baking tray. I bake my parsnips on a non-stick mat placed on a baking tray.
  4. Grind black pepper over the parsnips, then sprinkle over some sea salt.
  5. Bake for 10-15 minutes until browning at the edges. The parsnip strips will crisp up as they cool.
  6. Enjoy, then peel another parsnip and start again.

How to Make Crispy Parsnip Chips

Once you have your parsnips, here are some of my best tips for making crispy baked vegetable chips that don&rsquot burn.

  • To slice thin discs: I highly recommend using a mandoline to slice parsnips. You want the slices to be very thin, similar to the size of a dime or quarter, so that they crisp up and cook evenly in the oven. You can also use a very sharp knife, but know that you will have some chips that aren&rsquot as crispy as others.
  • Oil: Use olive or avocado oil to coat the chips before you put them on a lined baking sheet to go into the oven. However, you don&rsquot want to use too much oil. I recommend about 2 tbsp for 4-5 parsnips.
  • Cooking time and temperature: Parsnip chips cook best at 350 degrees F. However, you may have some chips that cook faster than others. I recommend checking them at 15 minutes and then again every 5 minutes until you hit 25-30 minutes total. You may need to remove some chips from the sheet (so they don&rsquot burn) and put the others back in the oven for a few minutes longer.

Parsnips have such a delicious taste, so I only seasoned my chips with sea salt. However, you can also add garlic powder, rosemary, basil, or your other favorite seasonings.

For some other recipes with parsnips, check out:

I&rsquod love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

How to Make Crisp Dehydrated Vegetable Chips

Dehydrated vegetable chips make a delicious and healthful snack. And they are easy to prepare too. Gather your favorite root vegetables such as carrots, potatoes, sweet potatoes or parsnips, slice them thinly and then blanch the slices to preserve the flavors and nutrients. A food dehydrator will dehydrate the vegetable slices within approximately six hours and you will have a plentiful supply of crisp, dehydrated vegetable chips for munching.

Fill the stockpot with water and bring it to a boil.

Peel the vegetables and slice them into thin slices. The thinner the slices, the crispier they will be when they are dehydrated.

Place the sliced vegetables into the boiling water. Watch the vegetables as they boil and remove them when their color intensifies. This will not take more than one to two minutes.

Strain the vegetables from the hot water and place the vegetables into the bowl of ice water. Leave the vegetables in the ice water for two minutes. Strain the vegetables from the cold water.

Spread the vegetables onto the paper towels and blot them dry lightly.

Place the sliced vegetables onto the trays of the food dehydrator. Place them in a single layer and do not allow the vegetables to overlap. Sprinkle salt onto the vegetables lightly, if desired.

Set the food dehydrator to 125 degrees and turn it on. Leave the vegetables for approximately four hours and then check the progress. If the vegetable slices are crispy and there is no moistness left in the slices, turn the dehydrator off. If they are still moist, continue dehydrating until they are crispy. Continue to check the vegetables every hour until they are sufficiently dry.

Remove the dehydrated vegetable slices from the dehydrator and allow them to cool completely. Place the vegetables in a plastic container. Seal the container and store the dehydrated vegetable chips for up to one year in a cool location out of direct sunlight.

Bake vegetable chips in the oven or microwave by slicing the vegetables into thin slices, spreading them in a single layer on a baking sheet, sprinkling the desired seasonings over them, and drizzling with oil. Bake in the oven at 350 degrees F for 20 minutes. Microwave on high for four to six minutes, let stand for one minute and then microwave until they are crispy and brown (another two to three minutes).

How To Make Parsnip Crisps

Parsnip crisps are the quickest to cook of all root veg crisps. Here are a few hints and tips to ensure you get a good result.

  • Use a mandolin or a swivel head vegetable peeler to make thin strips of parsnip.
  • There is no need to peel your parsnips, just give them a scrub.
  • You don’t need very much oil to make vegetable crisps, they need the thinnest of coatings.
  • Pop your strips into a bowl, add your oil and flavourings and then tumble them onto a baking tray.

  • The strips of parsnip need to be separate on the tray. Any overlap stops the cooking being even and can result in burnt bits or soggy bits.

  • Cooking time will depend on how thin or thick your strips are. Keep a close eye on them and whip them out when they are browned. You may need to take some fast cookers off the tray and return their slower companions to the oven for a few minutes.
  • Cool them on a wire rack to help them crisp up even more.

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Where’s the full recipe - why can I only see the ingredients?

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Pre-heat the oven to 400 degrees Fahrenheit.

Peel the parsnip, and discard the skins, so you won’t get them mixed up with the parsnip shavings.

Using the vegetable peeler, scrape thin wafers down the length of the parsnip. Don’t worry if they split halfway down.

Keep turning and shaving the parsnip until you reach the woody core at the center. Throw this away, since it produces coarser, less tasty crisps. (If, like me, you go by the motto waste not want not, you can always toss the parsnip core into the pot when you’re making stock).

Next, pour the oil into a bowl and mix in the curry powder. I love the flavor of curry with parsnips. Season the oil with salt and pepper if desired. I find these crisps are just fine without any added sodium when spiced up with curry powder.

Chili and Mexican spices work well too. Feel free to experiment with your favorites.

Next, toss the parsnip shavings in the seasoned oil to coat them fully.

Parsnip crisps can be deep fried in oil, but I prefer to bake mine in a hot oven.

Lay the parsnip shavings in a single layer on a baking tray.

Pop them in the oven for about 5 minutes. Turn them at this point, and then pop them back in for another 5 to 10 minutes.

These crisps are very thin, so they can burn easily. Since temperatures vary from oven to oven, watch them closely so they do not burn.

Remove them from the oven and lay them on some paper towels to remove any excess oil.

Once they cool a little they’re ready to eat.

I just can’t help sneaking a few before they ever adorn a soup bowl.

These little snacks are simply delicious, and my kids love them.

I hope you enjoy this recipe for a simple vegetable garnish to dress up soups.

Weed Suppressant Paths And Parsnip Crisps

When I had my first allotment in 2005, I decided to have four rotational areas which I separated with Michaelmus Daisys and I must say they look beautiful in September each year when they flower.

At first, I would walk all over the soil to plant things and dig it all over each winter. This was easy to do with one plot but when I took on more plots four years ago, I had to re-look at how I did things.

I decided that in between each row of Michaelmus Daisys I would have four ‘fixed’ beds separated by paths, so I didn’t need to walk on the soil. The only exception was my potato bed, where I would remove the paths each year and dig the whole area over.

I used weed suppressant that I cut to size for my paths and held it down with small tent pegs. However, the wind had other ideas so I had to resort to holding it down with bricks instead.

The bricks were not ideal as the slugs love hiding underneath them and I have often fallen over the bricks when I am not looking at my feet. Also, the wind still blows the weed suppressant about, as you can see in the photograph below, but the worse thing is the weed suppressant frays like mad where I cut it and I have strands of it everywhere, which gets tangled up in my trowel, fork and even around my legs sometimes.

On the plus side however, the paths have been great as I didn’t need to walk on the soil, which meant I could weed when the ground was really wet (as I could just reach into the bed) and all I’ve needed to do each year is lightly fork the soil over if I wanted to and it doesn’t get compressed.

So I decided I needed to do something different.

I thought long and hard and considered the usual options of slabs (which would be far too expensive), wood chip paths (again expensive for the wood to edge the paths) and just plain soil paths (I tried this before and I spent ages weeding them). In the end I decided to have another go at weed suppressant paths, but this time I was determined to do them properly with no edges to fray.

I brought the weed suppressant from our allotment shop as it is only £2 per meter (with a width of four meters wide), so this is really good value, though it is a low grade weed suppressant that does need to be doubled.

I cut it into strips that were large enough to be doubled over and I left a couple of inches extra to sew the hems.

I found the weed suppressant would not pass through my sewing machine as it keep catching underneath, so after a whole morning of trying every way possible, I unfortunately had to edge the top and bottom of it with duct tape before I could manage to machine sew it.

I sewed the sides together and then turned the weed suppressant inside out

I then ironed the path flat (I was supprised I could iron it without it melting, but it was fine)

And then I used some Eyelets to stop it from fraying when I pinned it down onto the ground. I also used a bit of duct tape before putting each eyelet on, to give the weed suppressant a bit more strength.

I spaced the eyelets just wide enough to fit the double pins that I had bought, to hold the weed suppressant down.

I’m hoping these pins will be better than the small tent pegs I used originally… but I will let you know when it is next windy.

I laid the paths at my allotment and I am really pleased with them. I think the paths look much better without the bricks and fraying:

If the new pins hold the paths down, then I will try and do the rest of the weed suppressant paths around my allotment over the next year or so.

Parsnip Crisps:

I’ve not written a recipe on my blog for ages, so I thought today I would.

I like to use everything I grow in as many different ways that I can. At the moment I still have parsnips at my allotment and it won’t be long before I need the space for something else.

Parsnips are lovely roasted and I especially like them in a spicy parsnip soup or a nice parsnip cake.

You can also use parsnips to make ‘parsnip crisps’, which is something a little bit different and they taste wonderful when they are served warm.

Parsnip Crisps

800g parsnips

6 teaspoons olive oil

Salt to taste

Preheat your oven to Gas 3 / 160C /325F

Wash, peel and slice your parsnips finely (I used my food processor for quickness, as it has a slicing attachment)

Rub the olive oil all over the parsnips

Lay the parsnip slices on greased baking sheets

And bake in the oven for 25 minutes, turning half way through the cooking time

While thay are still hot, sprinkle with salt and then enjoy!

Watch the video: Τσιπς λαχανικων στον φουρνο. To πιο υγιεινo σνακ. Λάχανο savoy, Παστινάκι, γλυκοπατατα (November 2022).