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Baked kale crisps with smoky paprika salt
Baked kale crisps with smoky paprika salt

Kale makes a fantastic healthy low-fat, low-cal snack – a great alternative to crisps. Sprinkle with whatever spices you fancy – celery salt or a mild chilli powder would both work well.

Crisps coated in paprika on a platter with fennel and a ramekin of mojo verde
Paprika crisps and fennel crudités

Whip up these quick and easy paprika crisps and fennel crudités with a mojo verde dip. Perfect for entertaining, they take only 10 minutes to prep with no oven required

Homemade Vegetable Crisps Recipe
Vegetable crisps with curry salt

Use up all your veggie peelings, as well as any loose left-over veg, and use them to make these epic crisps with an easy curry spice

Try our parsnip crisps, then check out our vegetable crisps with curry salt, parmesan crisps and paprika crisps.

Spice these up with ground cumin or paprika (or use a dukkah or ras el hanout spice mixture). Sprinkle over when warm, along with salt.

HOW TO SERVE PARSNIP CRISPS

These are great served as a snack with drinks, or as an accompaniment to a roast dinner.

HOW TO STORE PARSNIP CRISPS

Best eaten on the day they are made, as they can lose their crispiness.

Parsnip crisps recipe

  • 3 parsnips
    peeled
  • 1 tbsp olive oil
  • sea salt flakes
    for sprinkling

Nutrition: per serving

  • kcal108
  • fat4g
  • saturates0.6g
  • carbs13.4g
  • sugars6.1g
  • fibre5.3g
  • protein2g
  • salt0.5g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Use a Y-shaped vegetable peeler to peel long strips from the parsnips, then put in a bowl and toss with the oil.

  • step 2

    Arrange the parsnip strips in a single layer over two baking sheets (or cook in two batches). Bake for 20-25 mins or until golden and crisp, tossing halfway through. Sprinkle with sea salt flakes while warm, then serve.

Our best parsnip recipes

Honey roasted parsnips with rosemary on a baking tray

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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