5 Apr 2013

Baked Parsnip Crisps

As I am still in the pursuit of a post-easter detox, I felt I should look into healthier snack options.  I absolutely love vegetable crisps, so thought I'd have a go at making some parsnip crisps by baking them rather than frying to reduce the fat content.  

What you will need:

2 Large Parsnips
1-2 tbsp Olive Oil
1 tsp Black Pepper
1-2 tsp Fine Sea Salt
1 tsp Chilli Flakes

Preheat the oven to 140ºC and line a baking sheet with foil.  Thoroughly clean and top and tail the parsnips. There is no need to peel them as the skin creates texture and also contains a lot of the nutrients.  Slice the parsnips as thin as you can or if you have one, use a mandoline.  Place the slices into a bowl and coat with the oil, salt, pepper and chilli.  Once completely coated, place the slices onto the baking sheet, ensuring that they aren't touching.  Place in the oven for about 35 mins, turning them over halfway through.  Keep a close eye though, as some smaller slices may need removing earlier.  Finally remove from the oven and leave to cool. 


Whilst they are not as crispy as traditional crisps, these parsnip crisps turned out really rather yummy and were simple to make (that's a lot of crisps in one sentence!).  I would like to try to make some more using beetroot and sweet potato at some point too.    


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