Parsnip chips

I am a great fan of vegetables and I am curious too. While people walk past vegetables they don’t recognize the nerd in me is always interested to know all the details of the said vegetables. Parsnip is one such thing – agreed it looks like a white carrot but tastes nutty and it is so versatile. I use it to make tray baked parsnip chips, in soups, in winter roast vegetables and in gratin.  Do give it a try and you’d be glad you did. Anyway this is super quick and easy, and you can eat on its own or serve as an accompaniment to a roast meal or steak.


600 grams parsnips, peeled

2 tablespoons extra virgin olive oil

Salt and pepper to taste


Preheat your oven to 180 degrees Celsius. Cut the peeled parsnips into batons of about 6 centimetres in length and half a centimetre in width. Place on a large baking tray. Pour the oil onto the cut parsnip. Sprinkle enough salt and grind some pepper over the parsnip pieces. Using your hands, make sure the salt, pepper and oil are all mixed in with the parsnip pieces. Place in oven for 30 – 40 minutes until the chips are cooked and brown. Serve immediately. Serves 4.

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