Summer is creeping up on us and when it is warm, lots of people (me included!) try and eat a bit healthier. I tried to kick start this healthy eating with giving up crisps for lent (from March 5th-April 20th and anyone who knows me would know that crisps are my weakness!).
So I had to think of a way that I could get my crisp fix without breaking lent. This is when I made home-made parsnip crisps. They’re quick and easy, and even an utterly hopeless chef like me can make them!
- Parsnips (as many as you want, I used 2 large parsnips for this and you can see the quantity in the pictures below)
- Oil (only a very small amount, about 1.5 teaspoons per 2 large parsnips)
- Seasoning (salt and pepper to taste)
1) Slice off the bottom and top of the parsnip
2) Peel all the skin off the parsnip
3) Slice up the parsnip into thin disks (as thin as you can get them!)
4) Place the discs in some kitchen roll and press down to release the water to they don’t go soggy.
5) Place the dry discs in a bowl and add the oil and seasoning and mix together making sure they are fully coated
6) Place the coated discs on a baking try and put in the oven for about 25 minutes (this varies with the type of oven you have and thickness of the slices so just keep an eye on them. You may have to take out the ones that are thinner earlier on so they don’t burn)
7) Place in a bowl and ENJOY!
So it’s as easy as that, 7 VERY simple steps that even a novice chef like me can follow and not mess up! They are much healthier than potato crisps and something just a little bit different. Hope you enjoy!