Homemade vegetable crisps make a perfect healthy snack, as I have recently learnt. No need to worry about calories or fat as you know exactly how much oil, salt etc you put in. And you can use any oil you want, I tried extra virgin olive oil.
Ingredients (for 1 small bowl):
1 large parsnip
1 - 2 teaspoons olive oil
sea salt & freshly ground pepper
dash of spicy paprika (or chilli powder if you prefer them more spicy)
Peel the parsnip and discard the outer peel. Use the same peeler to peel long, thin strips - as many as possible, it gets quite tricky towards the end. Add the oil and seasoning and mix well.
Place the peels on a baking tray (or trays) in a single layer. Bake at 180°C for about 20 minutes until they're crispy and brown at the edges.
Place the peels on a baking tray (or trays) in a single layer. Bake at 180°C for about 20 minutes until they're crispy and brown at the edges.
