Waitrose and Partners
Parsnip crisps with chilli, lemon & fennel salt

Parsnip crisps with chilli, lemon & fennel salt

These oven baked crisps by Ravinder Bhogal are incredibly moreish. Serve with a glass of something cold and charismatic, or use to top wintry root veg soups.

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VeganVegetarianLow in saturated fatSource of fibre
  • Serves4
  • CourseSnack
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 500g Duchy Organic Parsnips, peeled
  • 1 tbsp olive oil

Chilli, lemon & fennel salt

  • 1 tsp flaked sea salt
  • ¼ tsp chilli powder
  • ½ tsp fennel seeds
  • ½ lemon, zest

Method

  1. Preheat the oven to 160ºC, gas mark 3. Using a peeler, peel the parsnips into long thin strips then put in a bowl and drizzle with the olive oil. Arrange on 2–3 baking sheets in single layers and roast for 15 minutes then turn and roast again for another 10-15 minutes until crisp and golden brown.

  2. Meanwhile, put the sea salt, chilli powder and fennel seeds in a pestle and mortar and crush until you have a fine powder then stir in the lemon zest. Sprinkle over the parsnips crisps and serve with a chilled glass of sparkling wine.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

530kJ/ 127kcals

Fat

5.2g

Saturated Fat

0.8g

Carbohydrates

15g

Sugars

6.9g

Fibre

6.1g

Protein

2.3g

Salt

1.2g

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