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!
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.
- 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. 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!
More Simple Vegan Snacks
If you are craving some simple homemade vegan snacks you might also like my:
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Homemade Parsnip Crisps
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.
Love these Chris. Just got some beetroot so I might snafle ( is that a word??) one of them for this idea x. Let you know xx
Excellent! Beetroot take longer than parsnips so allow for that and keep an eye on them. It’s also dependent on how thin you get your crisps, obviously! Let me know how it goes!xx
Hi can you make these in advance? How do you keep them crispy? Many thanks
They are best freshly made, they will go soggy if left for too long. They are so quick to make though. You can prepare them in advance and then just pop them in the oven for 10 minutes or so when you are ready to eat them!
Simple and very tasty. Will do these more often.