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Spiced parsnip crisps recipe

Spiced parsnip crisps recipe

80 ratings

This easy recipe transforms your earthy and sweet parsnips into a crunchy snack with the warming flavour of paprika. See method

  • Serves 4-6
  • 15 mins preparation, 25 mins cooking and 10 mins cooling (optional)
  • 97 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 600g (1 1/4lb) parsnips
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • generous pinch smoked paprika

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    6g 6%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 12.6g Protein 2g Fibre 5.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Using a mandolin, peeler or small, sharp knife, slice the parsnips into very thin rounds. Pat dry with kitchen paper, tip into a bowl, and then drizzle over the oil. Toss with the spices and season well.
  2. Arrange the parsnips in an even layer on two baking sheets. Roast in the oven for 20-25 minutes, turning frequently, until golden at the edges.
  3. Carefully transfer the crisps from the baking sheets to some kitchen paper to drain any excess oil – they will crisp up as they cool. Serve warm or cold.

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