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A simple recipe for fat-free honey parsnip crisps.
They are definitely rather addictive.
Parsnips just go so well with honey, which is why so many of us honey roast parnips for Christmas dinner. If you are vegan, then just substitute the honey for maple syrup and you'll still get this wonderful flavour combo.
As I said, I've eaten so many of these, it really was time to make them at home and save myself a fortune.
Home-Baked Honey Parsnip Crisps
Homemade honey parsnip crisps are easy to make.
The secret to these crunchy snacks is to cut the parsnips really thinly and the best way to do this is to use a potato peeler.
Once they are peeled, they are tossed in the honey (or maple syrup) and placed in a single layer or a baking sheet, seasoned and baked in a preheated oven until crisp.
You don't even need to add any oil to these crisps, so not only are they healthier as they are baked, but they are fat-free too.
RESULT!
Parsnips
Parsnips are in season from September to March in the UK. They've been around for at least 2000 years and they are a good source of vitamin C, folate, fibre and potassium.
They are similar to a carrot, but are sweeter, which is why they were originally used to sweeten cakes before sugar was commonly available.
When buying you are looking for small to medium, firm parsnips. Avoid any that are not firm and be aware that larger parsnips can be a bit woody, although can be fine for making soup. Choose small to medium if you are serving them as a vegetable rather than an ingredient.
Love parsnips? Try this curried parsnip and sweet potato soup.
Parsnip, Carrot and Lentil Soup
If you have large parsnips or find some that are cheaper, try my parsnip, carrot and lentil soup.
It's a thick winter soup spiced with cumin and coriander to bring you warmth, comfort and a full tummy on cold winter days.
Let's face it you can't beat a bowl of homemade soup!
To make my parsnip crisps I was lucky to find some late season British parsnips and I am so glad I did make them.
They are even better than the bought crisps, but there is a very big downside.
With the shop bought crisps, I can have one little bag and when they are finished they are finished, but when you have a bag of parsnips, you can just peel another parsnip and enjoy another bowl of crisps, then another, and another .................
Whoops!
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snacks
Scottish, vegetarian
Yield: 1
Home-Baked Honey Parsnip Crisps
Crispy homemade honey roast crisps, seasoned with freshly ground pepper and sea salt.
prep time: 5 minscook time: 10 minstotal time: 15 mins
ingredients
- 1 parsnip, peeled
- a drizzle of runny honey (or maple syrup)
- freshly ground black pepper
- a sprinkle of sea salt
instructions
- Preheat the oven to 160c/140c fan/gas mark 3.
- Using a potato peeler to peel the parsnip into long strips.
- Place the parsnip strips into a bowl and drizzle with honey. Toss the strips in the honey until well coated, then place on a baking tray. I bake my parsnips on a non-stick mat placed on a baking tray.
- Grind black pepper over the parsnips, then sprinkle over some sea salt.
- Bake for 10-15 minutes until browning at the edges. The parsnip strips will crisp up as they cool.
- Enjoy, then peel another parsnip and start again.
calories
68
68
fat (grams)
0.2
0.2
sat. fat (grams)
0
0
carbs (grams)
17.1
17.1
protein (grams)
0.8
0.8
sugar (grams)
8
8
Created using The Recipes Generator
A healthy snack for kids
These crisps are a great snack for children. The sweetness comes from honey and there is no oil in the recipes, just simply baked vegetable crisps.
They are best eaten on the day they are made, but can be stored in an airtight container for a couple of days. They do start to lose crispness though.
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