Parsnip Crisps

Prep Time:5 mins, Cook Time: 10 - 20 mins, Total Time: 15 - 25 mins

March 18, 2014

Eat Your Veg | Baked Parsnip Crisps

Following on from my Apple & Cinnamon Crisps I give you Parsnip Crisps. The fave of all the veggie crisps, well at least to me. I always sneak these out first from a mixed bag of commercially produced ones, and so I thought it was about time I actually made my own. And now that I have I’m seriously wondering what took me so long. Made in minutes, just a simple matter of a good veggie peeler and the peeling off of strips, a teensy weensy splash of oil (I use local Brockmanton Rapeseed Oil), a little black pepper if you wish, and oven roasting for a few minutes until crispy. That’s all. And they’re crazy tasty.

They went down a treat at school with the Yrs 1 and 2 children too. I made them as part of my Healthy Snacks session looking at alternatives to crisps. I’d say they make an excellent healthy and super-tasty substitution. Cheap too. And obviously one of your five a day if you eat enough.

Eat Your Veg | Homemade Parsnip Crisps

Eat Your Veg | Homemade Baked Parsnip Crisps

The Good Stuff:

Parsnips, Rapeseed Oil

Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Snacking, Lunchboxes, Picnics, After-School Snacks, Movie Watching, Nibbles with Drinks


Try with beetroot, sweet potato or carrot too!

Special Equipment:

2 – 3 large baking trays

Parsnip Crisps

Ingredients Prep Time:5 mins, Cook Time: 10 - 20 mins, Total Time: 15 - 25 mins

3 parsnips, peeled
1 tablespoon rapeseed or olive oil

1) Preheat your oven to 160ΒΊc / 140ΒΊc fan / gas mark 6.
2) Using a swivel blade peeler peel off long strips from top to bottom of the parsnips
3) Place all the strips in a large bowl with the oil and a pinch of black pepper. Combine with your hands until the strips all have an even coating.
4) Lay out in a single layer on the baking sheets and place in the oven.
5) Bake for 10 to 20 minutes until a little golden and feeling crispy. Different thicknesses will take varying times to cook so remove baked crisps as you go along. Keep a close eye on the oven as they’re quick to burn.
6) Place in a large bowl and scatter over a small pinch of salt.

You might also like:

17 thoughts on “Parsnip Crisps

  1. Karen

    I adore parsnip crisps a la Delia Smith, but they are deep fried, so these looks MUCH healthier and I am also a BOG fan of rapeseed oil too Lou!

  2. Sylvia

    Love rapeseed oil πŸ˜‰ I’ve never tried parsnip crisps but it would be nice to swap them with unhealthy ones that I crave all the time πŸ™

  3. Sarah, Maison Cupcake

    When Pret a Manger first appeared and sold bags of parsnip/sweet potato/beetroot crisps I was totally crazy for them but never thought of making my own. Good to see you don’t need a dehydrator to do it.

  4. Choclette

    Oh, oh, oh, I so want to make some of these. I dough up a load of parsnips from the plot yesterday. My problem is in not having a decent veggie peeler – hmmm!



Your email address will not be published.