Parsnip Crisps
Prep Time:5 mins, Cook Time: 10 - 20 mins, Total Time: 15 - 25 mins
March 18, 2014
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.
Parsnips, Rapeseed Oil
Great For:
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Snacking, Lunchboxes, Picnics, After-School Snacks, Movie Watching, Nibbles with Drinks
Notes:
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
pepper
salt
1) Preheat your oven to 160ºc / 140ºc 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.
Brilliant Photos Lou and am so happy that you are enjoying the sessions to cook for the wee ones!
Lovely Photo and on my to do list for the kiddoes.
You’ve done a great job on these, they are so easy to burn!
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!
Love rapeseed oil
I’ve never tried parsnip crisps but it would be nice to swap them with unhealthy ones that I crave all the time 
Ooh love these. I have to say not tried making them but really should do as these would be adored by my kids. mmm
You are so good at making your own healthy snacks! And these are especially healthy with the rapeseed.
Delish! And spot on with the cooking time
Janie x
I haven’t had much success with parsnip crisps in the past but now will try using your instructions and see if I come up trumps
I wonder if I could do this with celeriac…
I love vegetable crisps , these look super delicious.
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.
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!
I love parsnip crisps. I brush them with a little honey instead of oil. They are divine. Must make some soon actually.
They look so perfectly crisp, not chewy at all! Love that they are baked x
These look really tasty and I like that they don’t require a long drying time so i don’t have to break out my dehydrator.
I love making these with baked carrot and beet crisps too