Parsnip Chips (Not Crisps…)

Parsnips last week, parsnips this week.  I’m in a parsnip place right now…

I often like to make Bill Granger’s LA Burgers on a Saturday night.  They’re lovely juicy patties made with pork mince and fennel then topped with roasted peppers and rocket.  He recommends serving them with sweet potato chips (non-Brits: I’m talking about fries here not crisps) and, sometimes, I do.  But they never get crispy enough for me to be able to dip in ketchup.  Not good.  Normal chips, which I generally love, ruin the freshness of the meal for me, however.  It’s a dilemma…

No, it’s not!  Parsnip chips are the way to go.  Garlic and rosemary parsnip chips, to be precise.  I’m a fan.  Think you will be too.

Garlic and Rosemary Chips

(serves 2 as a side)

2 large parsnips

1 tblspn olive oil

Pinch of salt

Pinch of peppercorns

¼ tspn chopped rosemary

1 small garlic clove

• Preheat oven to 200 oC
• Peel the parsnips and cut into chips half the length of the whole veg and half an inch wide.
• In a mortar and pestle, bash together the peel garlic clove, rosemary, peppercorns and salt to form a rough paste.  Stir in the olive oil then toss the parsnips with the mixture.
• Lay the parsnips out on a baking tray making sure you don’t crown them.  Put in the oven for 20-30 minutes, turning occasionally, until golden brown.

Advertisement