Roasted Parsnip Crisps Recipe 465 Recipes

SUPER CRISPY CRUNCHY ROAST PARSNIPS

Steps:

• Preheat oven to 220C or 425F.
• Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces. Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!
• Place in a saucepan with cold water and a pinch of salt, and bring to the boil.
• Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10 minutes drain the parsnips and set aside. (7 -10 minutes is from when the water starts to boil)
• Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.
• Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.
• When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper

ROASTED PARSNIP CRISPS RECIPE - (4.6/5)

Steps:

• 1. Slice parsnips in a food processor or mandolin on a thin (2 mm) setting. 2. Using an olive spray bottle or brush, lightly apply oil to the parsnips. 3. Lay chips out in single layer on baking sheet and apply seasoning. 4. Bake at 350F until lightly browned and crisp. Watch closely as they may take anywhere from 30-35 minutes depending on the amount, the thickness and your oven. 5. At 15 minutes, flip chips and move them around to avoid over cooking the chips on the outer edge. Yield Makes 4 cups of roasted crisps