Parsnip Crisps

    1 hour

    Also known as parsnip chips, these are deliciously crisp, lightly sweet and totally moreish. Sliced parsnips are par-boiled, dipped in melted butter, chilled, dredged in flour and then deep-fried until crisp. They are the perfect snack.

    27 people made this

    Serves: 4 

    • 4 parsnips
    • 50g butter, melted
    • 60g plain flour
    • 475ml vegetable oil for frying
    • salt to taste
    • chilli powder to taste
    • cayenne pepper to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Peel parsnips and slice into 5mm rounds. Bring a pan of lightly salted water to the boil and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain and cool slightly. Dip slices in melted butter and place on a baking tray. Refrigerate until the butter is firm, about 30 minutes.
    2. Heat oil in a large heavy frying pan over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on kitchen towels and season with salt, chilli powder and cayenne to taste.

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    Reviews in English (15)


    In an effort to make these more healthful, I tossed the sliced parsnips with 1T olive oil, sprinkled them with salt, pepper, cayenne, and chile powder, and baked them at 375 for about 10 minutes. Delicious, and a nice change from potatoes and yams which I also do this way.  -  31 Aug 2003  (Review from Allrecipes US | Canada)


    I followed the suggestion of another reviewer and simply peeled and sliced the parsnips, tossed them in about 1 tbsp of olive oil, and sprinkled with cayenne, salt, and pepper. I baked them at 375 approximately 10-15 minutes (turning once). They are FABULOUS. The sweet taste of the parsnip melds beautifully with the cayenne and salt. I will definitely buy a larger amount of parsnips next time and make a big batch to keep around for snacks. Much better than potato chips!  -  16 Feb 2009  (Review from Allrecipes US | Canada)


    The healthier version Kirsten2006 mentioned in her review was just delicious. It's like eating guilt-free chips! I experimented with one batch, using some tandoori seasoning and a bit of sugar instead of the cayenne and it added another nice layer of flavour. I'm going to keep experimenting with different seasonings with this one. A definite keeper!  -  14 May 2009  (Review from Allrecipes US | Canada)