So I don’t know if you’ve noticed but….
This is super exciting news – I’ve wanted one for ages but took so long to configure but now it’s finally here and it feels unbelievably legit. Like, wow, I’ve got my own website now.
*internal freak out*
Also, I can’t believe Christmas is in 3 days – how?!?!?
2 days left and I’ve bought 1 gift. FAB-U-LOUS. But it’s cool, I’m just going to go to Waterstones and buy every single cookbook on the shelf. Panic averted!
These baked parsnip chips are perfect to serve at a party – I imagine they’d go really well with a beetroot dip, or just plain!
Baked Parsnip Chips vegan, gluten free, dairy free
These are the perfect snack or party appetiser served with dips, crudites and antipasti. Super easy to make and feel free to add other flavours, such as paprika or rosemary!
Parsnips, sliced thinly or with a mandolin
Extra virgin olive oil
optional: paprika, rosemary
Preheat oven to 160ºC.
Massage parsnips with olive oil and salt and other optional flavourings.
Place in oven for 10-15 minutes (depending how thinly you cut them) and flip them over.
It’s ok if they feel slightly soft when you take them out as they harden as they cool!
Serve right away!