I’m preparing for the start of a new month, a new year in fact. I foolishly made a pact with a cousin of mine that we’d start the new year eating only a plant-based diet. It was folly! I should have made a less drastic pact but alas I was being blasé about my ability to keep to a strict regime for a month.
It is what it is.
So in preparation, I’m meal planning and amongst the various dishes for lunch, breakfast and dinner, I know I’m gonna need snacks.
A couple of weeks ago I did some butternut squash seeds. It was simple to make and delicious. This week I tried out doing some parsnip crisps. I was pleasantly surprised, again how easy they were to make and how completely moreish they are.
What you will need
They cook in about 15 mins and take around the same time to prepare.
You, of course, can flavour them how you like but for my first try, I used salt, pepper a little honey and a dash of paprika.
You’ll need a mandolin or a speed peeler to get the slices nice and thin and a shallow baking tray.
- 2 parsnips peeled and thinly sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tbsp oil
- 1 tbsp organic honey
- Turn oven to 180c to warm
- After peeling the parsnips slice thinly using a mandolin or speed peeler taking care not to catch your fingers on the sharp blades.
- Put slices into a bowl and sprinkle in salt, pepper, paprika and oil
- Mix together making sure the slices are evenly coated
- Add honey over the coated slices and mix again
- On your baking sheet, spread out slices on one layer ensuring edges aren’t overlapping
- Place tray on a middle shelf in the oven to bake for 15 mins, checking on crisps every 5 mins to ensure they are not burning, especially at the edges.
- Once crisp and golden remove from oven and allow cooling
- Your parsnip crisps are ready for you to eat.