Spiced parsnip crisps recipe
This easy recipe transforms your earthy and sweet parsnips into a crunchy snack with the warming flavour of paprika.
See method- Serves 4-6
- 15 mins preparation, 25 mins cooking and 10 mins cooling (optional)
- 97 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 600g (1 1/4lb) parsnips
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- generous pinch smoked paprika
Each serving contains
- Energy
- 410kJ 97.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 12.6gProtein 2.0gFibre 5.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Using a mandolin, peeler or small, sharp knife, slice theparsnipsinto very thin rounds. Pat dry with kitchen paper, tip into a bowl, and then drizzle over theoil. Toss with the spices and season well.
- Arrange the parsnips in an even layer on two baking sheets. Roast in the oven for 20-25 minutes, turning frequently, until golden at the edges.
- Carefully transfer the crisps from the baking sheets to some kitchen paper to drain any excess oil – they will crisp up as they cool. Serve warm or cold.
- See more Parsnip recipes
