Parsnip crisps
- Portion size: Serves 6
- Takes 20 minutes to make and 25-30 minutes in the oven
- Difficulty: easy
Parsnip crisps are so easy to make. Eat them as a snack or serve them, like we did, with roast partridge.
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Ingredients
- 600g parsnips
- 2 tsp sunflower oil
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Method
- Preheat the oven to 160°C/fan140°C/ gas 3. Using a swivel blade peeler, peel long strips from the parsnips (discarding the peel) and place in a large bowl with the sunflower oil. Season with pepper and toss well.
- Arrange the parsnip strips in single layers on 3 baking trays. Roast in the oven for 25-30 minutes, turning halfway, until golden and crisp. Sprinkle with sea salt while warm and serve immediately on their own or, as pictured, with this chorizo-and-sage-stuffed roast partridge.
Nutrition
- 73kcals Calories
- 2.1g (0.3g saturated) Fat
- 1.8g Protein
- 12.5g (5.4g sugars) Carbs
- trace Salt
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