I adore crisps; they are my guilty treat. I can’t actually have a bag in the house without demolishing them and so I thought it was high time I made my own healthy version!
These crisps are a delicious savoury snack in their own right or as a garnish to soups (as featured with my chestnut and parsnip soup recipe elsewhere in this blog) or in salads and in sandwiches, where they give a satisfying textural crunch.
These crisps are healthy as they are baked and not fried and by using thin peelings, you reduce the baking time ordinarily required to make crisps.
You can vary the flavour subtly too by using infused olive or rapeseed oils eg. garlic, lemon, basil (the ones featured are garlic and black pepper flavoured) or adding herbs and spices eg. onion powder, paprika, cayenne pepper, rosemary.
Makes: 1 bowl
Preparation time: 105mins
Baking time: 25-30 mins
- 3 large parsnips
- 5 tbsp olive oil or rapeseed oil, these can be infused oils if you wish
- ½ tsp salt
- Black pepper, to taste
- Preheat the oven to 160°C, (140°C fan). Line and grease a large baking sheet with a little coconut oil.
- Peel the parsnips and top and tail. Using a potato peeler, make parsnip peelings and place in a bowl.
- Add olive or rapeseed oil of choice along with salt and pepper. If using herbs or spices, add these now. Combine so the peelings are evenly coated with oil and seasoning.
- Transfer onto the greased baking sheet.
- Bake for about 25-30 mins, turning over the shavings part-way through to ensure an even bake.
- Allow to cool and enjoy! If not eaten immediately, store in an airtight tin.
Don’t forget you can find my favourite recipes in my FREE eBook here.