Smokey & Spicy Parsnip Crisps
Smokey & Spicy Parsnip Crisps have big time flavor and an irresistible crunch. Enjoy straight up or paired with your favorite dip!
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In our opinion, one of the most underrated winter vegetables has got to be parsnips! With a flavor and texture similar to both carrots and potatoes, this slightly sweet, somewhat earthy root vegetable lends itself to all kinds of dishes. It’s fantastic added to stews and roasts but our absolute favorite way to enjoy them is roasted! They become golden and crunchy on the outside, tender and creamy inside, and loaded with flavor. After receiving parsnips in our recent Imperfect Foods delivery, we couldn’t wait to get cooking!
While you may be familiar with our Roasted Parsnip Ranch Fries, we wanted to see just HOW FAR we could crisp these babies up. We peeled them into thin strips, tossed them with some simple seasonings, and baked them until golden. They result? An utterly delicious and satisfying anytime snack.
Seasonings. Parsnips lend themselves to so many everyday flavors. Curry powder, cumin, sage, thyme, ginger, and nutmeg just to name a few! We have been craving a lot of spicy and smokey flavors and love the mix of seasoned salt with a touch of cayenne and smoked paprika.
Keep Watch. Because the parsnips peels are so thin, they can go from beige to dark brown very quickly during the final 3-5 minutes of roasting! Just…take our word for it. We recommend checking on the crisps frequently near the end to avoid burning.
Enjoy Immediately. These crisps are best enjoyed right out of the oven. Parnsips tend to lose their crunch once refrigerated. Making them in smaller batches means enjoying them more often!
Potatoes Too! Out of parsnips? Potato skins can easily be subbed in for another delicious variation!
Smokey Parsnip Crisps
- 2 large parsnips
- 1 tbsp olive oil
- 1/2 tsp seasoned salt
- 1/4 tsp cayenne pepper optional
- pinch smoked paprika
Optional Dip: Sriracha Ranch Sauce
- 2 tbsp prepared ranch dressing
- 1 tbsp sriracha hot sauce
- Preheat oven to 350 degrees.
- Scrub parsnips thoroughly and pat dry. Lay on a flat surface, and using a peeler, peel off wide "strips". Rotate the parnsip as you peel to get the most strips possible.
- Add parsnips to a bowl along with olive oil and seasonings. Massage well to evenly coat.
- Lay parsnips on a sheet pan in a single layer. Bake for 23-25 mintes, flipping once, until golden and crisp.
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