When parsnips are in season and plentiful, make parsnip crisps! Actually, they don’t even need to be plentiful, you can make a lot of crisps from just one large parsnip! 

Parsnip crisps cooling on a wire rack.

Parsnip crisps are super simple to make and taste great! Eat them on their own as a healthy snack or use them to top soups, stews, risottos or pasta! 

They work particularly well on top of this curried parsnip soup!

Parsnip Soup topped with Parsnip Crisps and Chives.

Making Homemade Vegetable Crisps

Homemade vegetable crisps are a great way to use up any leftover veg from the bottom of your fridge. I made three baking trays worth with one whopper this week and it’s much cheaper than buying an over priced bag of vegetable crisps from the supermarket! 

Once you have the homemade vegetable crisp bug it’s hard to shake it. Why not try beetroot, carrot, celeriac or sweet potato? You will need to adjust the cooking times but the principle is exactly the same. Simply toss them in a little oil, flavourings of your choice and bake them. 

How To Make Parsnip Crisps

Parsnip crisps are the quickest to cook of all root veg crisps. Here are a few hints and tips to ensure you get a good result. 

  • Use a mandolin or a swivel head vegetable peeler to make thin strips of parsnip.
  • There is no need to peel your parsnips, just give them a scrub.
  • You don’t need very much oil to make vegetable crisps, they need the thinnest of coatings. 
  • Pop your strips into a bowl, add your oil and flavourings and then tumble them onto a baking tray.

A bowl of parsnip strips coated with oil, salt and pepper.

  • The strips of parsnip need to be separate on the tray. Any overlap stops the cooking being even and can result in burnt bits or soggy bits.

Parsnip Crisps on a black baking tray.

  • Cooking time will depend on how thin or thick your strips are. Keep a close eye on them and whip them out when they are browned. You may need to take some fast cookers off the tray and return their slower companions to the oven for a few minutes.
  • Cool them on a wire rack to help them crisp up even more. 

Flavouring Homemade Parsnip Crisps

Making your own crisps means you can add as little or as much flavouring as you like. My parsnip crisps are coated in a little sunflower oil, some sea salt and freshly ground black pepper. You could also try:

  • chilli oil and paprika or cayenne
  • olive oil and dried Mediterranean herbs
  • sunflower oil and nutritional yeast 

If you have any more flavour suggestions do let me know!

Salt and Pepper Parsnip Crisps.

 

More Simple Vegan Snacks

If you are craving some simple homemade vegan snacks you might also like my: 

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Salt and Pepper Parsnip Crisps.

Homemade Parsnip Crisps

A simple recipe for homemade salt and pepper parsnip crisps.
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: English
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 60kcal

Ingredients

  • 1 large parsnip
  • 1 tbsp sunflower oil
  • 1 tsp sea salt crystals or to taste
  • freshly ground black pepper to taste

Instructions

  • Preheat oven to 150C/300F
  • Peel the parsnip into thin strips using a mandolin or swivel head vegetable peeler
  • Toss the parsnips strips in a bowl with the oil, salt and pepper
  • Lay the strips in a single layer on baking sheets
  • Bake in the preheated oven for 10 - 15 minutes checking regularly
  • Remove as soon as they are browned (see notes) and cool on a wire rack.

Notes

  • The strips of parsnip need to be separate on the tray. Any overlap stops the cooking being even and can result in burnt bits or soggy bits.
  • Cooking time will depend on how thin or thick your strips are and how hot your oven is. All ovens are different.
  • Keep a close eye on them and whip them out when they are browned. You may need to take some fast cookers off the tray and return their slower companions to the oven for a few minutes.
  • Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg
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