- January 2007
- Serves 6
- Takes 20 minutes to make and 25-30 minutes in the oven
Parsnip crisps are so easy to make. Eat them as a snack or serve them, like we did, with roast partridge.
- Dairy-free recipes
- Gluten-free recipes
- 2.1g (0.3g saturated)
- 12.5g (5.4g sugars)
- 600g parsnips
- 2 tsp sunflower oil
- 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.
Rate & review
Or, how about...?
Broad bean recipes
Crushed pea and broad bean soup with cheese crisps
Our creamy broad bean soup would make a gorgeous summer starter served with the cheesy comté...
Healthy vegetarian recipes
Cumin and butter bean houmous & paprika pitta crisps
Healthy, nutritious and delicious. This simple cumin and butter bean houmous recipe is a great...
Sponsored by Mazzetti L'Originale
Balsamic and brown sugar roast carrots and parsnips
If you’re looking for something a little different to serve with your roast dinner, try...