Deliciously crispy and lightly spiced with cumin these parsnip crisps are an extremely tasty savoury snack that kids and adults alike will enjoy. Can also be used as a topping for soups or with salads.
The first time I attempted to make my own vegetable crisps (which was years ago) they were a disaster. I used far too much oil and I don’t know what else I did wrong but they were oily, soggy, sloppy strips of vegetable. Not good at all. Thankfully I’ve learnt a lot about cooking in the meantime and after several experiments I’ve learnt how to make perfectly crispy, well, crisps.
The lessons I learned making kale crisps helped. Which incidentally I still can’t quite believe that my kids love so much! Keep reading to find out how to make perfect parsnip crisps.
What to do with your parsnip crisps
Well, I tend to find myself peeling them, still warm, from the baking tray and scoffing the lot. The kids are lucky to get any. But if I can restrain myself then they are lovely eaten as they are, perhaps as part of a snack platter with dips, crackers and veggies. They’d be lovely as a healthier crisp alternative at a children’s birthday party. I also think they are delicious on top of a soup or salad. Can you think of any more ways to eat them? Let me know in the comments below.
How to make cumin-spiced parsnip crisps
Before I give you the recipe let me give you a few tips to help you get lovely crispy, well, crisps. First of all pat some of the water from your parsnip peelings using kitchen towel. The drier they are the crispier the results will be. Secondly, really get in there with your hands when you’re rubbing the oil in. Thirdly cook them slowly on a low heat. Raise the oven temperature and you’ll risk burning them before they’re ready. And my final tip? Leave them to cool completely on the baking tray before serving.
- 3 medium parsnips peeled and ends chopped off
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- pinch sea salt optional
Pre-heat the oven to 120°C fan/140°C/gas mark 1. Lightly grease three baking trays.
Using a peeler peel the parsnip into thin strips and place in a mixing bowl. You might need to discard the woody centre of the parsnip depending on how old your parsnip is. Pat dry with kitchen towel.
Add the olive oil, ground cumin and sea salt (if using) to the mixing bowl and mix well with your hands rubbing the oil into the parsnip.
Spread out thinly on the greased baking trays. Bake for 15 minutes, turn over with a spatula, then return to the oven for a further 15 minutes. If they don't look crispy (remember ovens vary!) return them for a further 10 minutes. The edges should be turning golden brown.
Remove from the oven and leave to cool completely on the tray.
You can store these for a few days in an airtight container but I have found that they lose their crispness so they're best eaten straight away.
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