Parsnip crisps
- Published: 31 Dec 06
- Updated: 18 Mar 24
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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Serves 6
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Takes 20 minutes to make and 25-30 minutes in the oven
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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.
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- Recipe from January 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 73kcals
- Fat
- 2.1g (0.3g saturated)
- Protein
- 1.8g
- Carbohydrates
- 12.5g (5.4g sugars)
- Salt
- trace
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