The Ultimate Crunchy Parsnip Chip Recipe
The key to good parsnip chips is to slice them as thinly as possible, or the best results use a mandoline slicer.
Serves: 4
Ingredients:
8 parsnips (1kg), peeled and thinly sliced
¼ cup grapeseed oil
Flavourings
1 tsp chilli powder
1 tsp ground cumin
½ tsp smoked paprika
Method:
Preheat oven to 220°C (200°C fan forced). Line 2 roasting trays with baking paper.
Place thin slices of parsnips on paper towels, to remove excess moisture. Place in a large bowl, drizzle with oil and toss with 1 tsp salt and ½ tsp white pepper. Add chilli, cumin, and smoked paprika, while tossing.
Place the parsnips in a single layer on the baking sheets (if you don’t have two you’ll have to do this in shifts). Roast for 20 minutes, rotating the sheets from top to bottom half way through and flipping the chips over with a spatula. (Baking time may vary, so make sure you stick close by the oven and watch for burning.)
Remove chips if they start to brown, then continue cooking the rest. Spoon onto absorbent kitchen paper. When cool, keep in sealed container. They will last for 2-3 days.
Smart Tips:
When buying parsnips, avoid the biggest, fattest parsnips, which tend to be woody inside.
