Oven baked parsnip crisps
You’ll be amazed at how many you can make with one parsnip and a good peeler. Serve as a snack or use as a garnish to add height and texture to a meal – especially a roast dinner. You can even mix them through a salad to add a crouton-like crunch – great with watercress, apple, blue cheese and walnuts.
Cook's notes
If the fan is particularly strong in your oven it may cause the crisps to soar around the oven once cooked. It may be worth checking towards the end of cooking and turning the fan off if they have become airborne.
Ingredients
- 1 large or 2 smaller parsnips
- olive oil
- flaky sea salt
Method
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Step 1
Preheat an oven to 160°C/gas 3.
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Step 2
Peel the parsnip and then use the peeler to pull the parsnip into long ribbon like strips. Rotate after every few peels and keep going until it starts to become impractical.
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Step 3
Take 2 heavy flat baking trays and line them with baking parchment (unless they are non-stick). Brush the trays with olive oil and then lay the parsnips ribbons snuggly onto the trays in a single layer. Brush the tops with oil and then transfer to the oven and bake for 20-25 mins, or until golden and crisp.
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Step 4
Remove from the oven and season generously with sea salt, let them cool for 5 minutes before using. They can be stored in an air-tight container for a couple of days, if you need to.