Parsnip Crisps: The Ultimate Festive Nibble! | Modern Mummy

Thursday, 13 December 2012

Parsnip Crisps: The Ultimate Festive Nibble!




I love parsnip crisps. 

I love the sweet, buttery, slightly spicy taste of parsnips however they're cooked but the crisp texture of them when they're cooked this way makes them melt-in-your-mouth DIVINE. PLUS they are a vegetable so scoffing hundreds of these little niblets all contributes towards your five a day! Yes REALLY.

You can buy packets of parsnip crisps in the shops quite readily these days (mixed root vegetable crisps are even easier to find, with most big brands selling a variety) but nothing beats the taste, and smell, of a warm, crunchy, peppery homemade bowl of these little beauties - and they are so easy to make it's almost a crime to buy the ready cooked ones.

What you need.
A vegetable peeler
A mixing bowl
A baking tray and sheet of greaseproof paper

Ingredients.
Parsnips! Hundreds of them! (On a serious note, two parsnips will make a regular packet of crisps worth)
Olive oil.
Salt & pepper.


 

What to do.
Pre-heat the oven to 200degrees.
Peel your parsnips, then use your vegetable peeler to slice super thin ribbons.
Place them in a mixing bowl, drizzle olive oil over them, sprinkle with black pepper and use your hands to make sure all the parsnips are evenly coated.
Spread out onto a piece of greaseproof paper on baking sheet; try and make sure they are all separate so that they crisp up easier.
Bake for twenty-ish minutes - give them a shuffle once or twice during the cooking time. You'll know when they're done as they'll be golden brown and look like crisps!
Pat the excess oil off of the cooked crisps with a bit of kitchen roll and add salt to taste.
Enjoy a few while they're still hot - then serve at your festive drinks party alongside lots of delicious mulled wine and cider! xoxox
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