If you love crisps but want something a little healthier, parsnips are the answer! These crunchy, golden chips are the best way to enjoy parsnips in a simple and delicious way. They’re super easy to make, packed with flavour, and have the perfect crisp factor.
Healthier than store-bought crisps, they are extra crunchy with just a few ingredients. A fun way to use parsnips, they’re perfect for snacking or as a side.
To get the best crunch, slice the parsnips thinly—using a mandolin makes this super quick. Toss them with extra virgin olive oil, garlic, salt, pepper, and a little Parmesan for extra flavour. Then, let the air fryer do its magic!
Once baked, let them cool completely—this is the secret to getting them extra crispy. Whether you enjoy them as a snack or a side dish, these parsnip chips are seriously addictive.
Tips
- Try to cut the parsnip slices all the same thickness, this will make sure that you get an evenly cooked chips during baking.
- When baking, make sure the slices aren’t overlapping, spread them out nicely onto the baking tin with baking paper on it.
Swaps
Parsnips: Even though other vegetables could work in this recipe, I recommend not swapping the main ingredient. When baked following the instructions, the parsnips turn wonderfully crispy — a texture you wouldn’t achieve with other vegetables, like carrots, for example.
Spices: you can experiment with your favourite spices.
Parmesan cheese: you could swap with pecorino cheese for a punchier flavour.
Storage
Store these parsnip chips in an airtight container at room temperature for up to 2–3 days. Let them cool completely before storing to keep them crisp. If they soften, you can quickly re-crisp them in a warm oven for a few minutes.
More Nibbles Ideas
Parsnip Chips
Ingredients
- 4-5 parsnips
- 15 g grated grated Parmesan
- 25 ml extra virgin olive oil
- 1 tsp garlic
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Peel the parsnips with a potato peeler and cut the top and bottom edges off.
- Cut the parsnip in thin slices with a mandolin or a knife.
- Add to a bowl with the rest of the ingredients and mix until everything is well coated.
- Bake in the oven or air fryer. I used the air fryer and baked at 180C for 15 mins (due to the size of my air fryer I baked it in two batches).
- Shake half way through, twice.
- Let the chips cool down completely. This will allow the parsnip chips to crisp up to the max.