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Spiced parsnip crisps recipe
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This easy recipe transforms your earthy and sweet parsnips into a crunchy snack with the warming flavour of paprika. See method
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
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Energy
410kj
97kcal
5%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
6g
6%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 12.6g
Protein 2g
Fibre 5.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Using a mandolin, peeler or small, sharp knife, slice the parsnips into very thin rounds. Pat dry with kitchen paper, tip into a bowl, and then drizzle over the oil. 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.