Recipe Cumin and Paprika Parsnip Crisps

[Morning Glory]

Super easy and lower calorie than potato crisps (chips in U.S.). I made the ones pictured the other day at my friend's house.

Ingredients:
Parsnips (peeled if you wish)
Vegetable oil
Ground cumin
Paprika
Salt

Method:

• Heat oven to 180 C
• Using a Y shaped vegetable peeler (partially shown in the photograph), shave wafer thin pieces of parsnip lengthways, working from the thicker base to the tip of the parsnip.
• Place in a bowl and toss in vegetable oil, ground cumin and paprika and salt, to taste.
• Arrange the slices on a baking sheet covered in baking paper. They can overlap a little but not too much.
• Bake for 20 mins. Check after 15 mins as ovens vary. They can go from golden to burnt quite quickly.
• Allow to cool and become crisp on the tray. They will keep crisp for a few days in an airtight container.

 

[L_B]

What a great idea. I have never really eaten many parsnips but I would like to try them this way. I am always looking for an alternative to potato chips which are low in calorie but tastey.

 

[SatNavSaysStraightOn]

They look amazing. I think I will be making these even on my diet!

 

[Morning Glory]

They look amazing. I think I will be making these even on my diet!

You can make them without the oil - just watch like a hawk to make sure they don't burn. They work out really low cal. One medium parsnip is about 80 Kcals and makes loads of crisps!!! Perfect diet snack.