Has anyone else always loved vegetable crisps more than your average potato chip?! Sweet potato, beetroot, parsnip… you name it! And they are surprisingly easy to make, too. When I made these at my Parents’ house, I came downstairs an hour later and the bowl was half empty. These are the perfect snacking food, whether you are entertaining guests or snuggling up on the sofa to watch a Christmas film. Christmas is the best day for constant snacking, and this way it is a little more guilt-free!
The honey that I have added to this recipe gives the crisps a sweet, aromatic flavour, whilst the black pepper adds a contrasting heat that is really warming. If you are vegan and you don’t eat honey, you could replace this with maple syrup or brown rice syrup for the same effect. Top Tip: When left for a long period of time, the crisps tend to soften slightly, but popping them back in the oven on a low temperature for about 10 minutes brings them back to their crunchy texture!
- 2 large parsnips
- ½ tbsp extra virgin olive oil
- 1 tsp good quality, pure runny honey (or slightly melted if using set honey)
- ½ tsp freshly ground black pepper
- ½ tsp himalayan or sea salt
- Preheat the oven to 130 degrees celsius
- Peel the parsnips and cut off both ends
- Using the peeler, peel long, flat pieces from the parsnips, as fine as you can get them
- Keep going as far as you can, turning the parsnip where necessary
- Spread out the parsnip slices on a couple of lined baking trays and drizzle on the olive oil
- Using clean hands or a pastry brush, rub the olive oil over the surfaces so that they are completely covered
- Drizzle the honey evenly over the parsnips and sprinkle on the salt and pepper
- Bake in the oven for approximately 45 minutes or longer if needed, until completely crisp