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.
Ingredients
- 3 medium parsnips peeled and ends chopped off
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- pinch sea salt optional
Instructions
- Pre-heat the oven to 120°C fan/140°C/275°F/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 2 tablespoons olive oil, ½ teaspoon 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.
- 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 302kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 24mgPotassium: 881mgFiber: 11gSugar: 11gVitamin A: 6IUVitamin C: 40mgCalcium: 89mgIron: 2mg
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