- 3 parsnips (420g)
- 1 tablespoon cooking oil (I used light olive oil)
- 1 teaspoon salt
for greasing the roasting tray:
- Preheat the oven to 180°C/355°F. Place a large metal roasting tray in the oven to warm up.
- Trim the ends of the parsnips and discard. Peel and discard the skin. Peel the flesh of the parsnip into ribbons using a swivel peeler (run the peeler lengthways down the parsnip, rotate the parsnip 90 degrees, and repeat until you reach the woody core). Place the ribbons in a bowl and discard the core.
- Pour the rest of the cooking oil into the bowl and use your hands to toss until the parsnip ribbons are evenly coated in oil.
- Remove the preheated tray from the oven and brush with a teaspoon of the cooking oil. This will stop the crisps from sticking to the tray.
- Arrange the ribbons in a single layer on the roasting tray, giving them plenty of room to roast and crisp up – use two trays if necessary.
- Transfer to the lowest shelf of the oven, where it is coolest. Cook for 15-20 minutes, until crisp and starting to brown at the edges. Turn the tray halfway through for even colouring. There is a fine line between crisp and burnt, so watch carefully toward the end of the cooking time!
- Once cooked, line a tray with paper towels. Transfer the parsnip crisps to the tray using a fish slice. Sprinkle over the salt, then use your hands to toss until evenly coated. Arrange in a single layer so they have room to dry. Leave for 30 minutes before serving, as they will continue to crisp up while cooling. Best eaten within 2 hours, although leftovers can be stored in an airtight container, out of the refrigerator.