cumin spiced parsnip crisps recipe by Sneaky Veg

Parsnip crisps

Deliciously crispy and lightly sliced 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.
Course Snack
Cuisine British
Keyword parsnip crisps
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 40 minutes
Servings 2 people
Author Mandy Mazliah


  • 3 medium parsnips peeled and ends chopped off
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • pinch sea salt optional
Metric - US Customary


  1. Pre-heat the oven to 120°C fan/140°C/gas mark 1. Lightly grease three baking trays.
  2. 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.

  3. Add 2 tbsp olive oil, 1/2 tsp ground cumin and a little sea salt (if using) to the mixing bowl and mix well with your hands rubbing the oil into the parsnip.

  4. 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.

  5. Remove from the oven and leave to cool completely on the tray.

  6. 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.