Crispy Parsnip Chips with Truffle & Parmesan

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SERVES:

2-3

Prep Time:

10 MINUTES

Cook Time:

30 MINUTES

These Crispy Parsnip Chips with Truffle & Parmesan are your winter snack soul mate. When the skies are grey and your veg drawer’s looking a bit beige, this is how you turn a humble parsnip into a golden-crisp pile of pure joy. It’s what happens when comfort food meets a little bougie flair – truffle oil, parmesan, a good dunk in garlic mayo… need we say more?

Perfect for those late arvo cravings or as a side that totally upstages the main. And if you’ve just pulled a few gangly parsnips out of your Wonky Box and wondered “what on earth do I do with these?” – this is it. They’re roasted ‘til crisp at the edges, soft in the centre, and practically begging to be eaten with fingers straight off the tray.

INGREDIENTS:

3 large parsnips
2 Tbsp cornflour
1½ tsp garlic powder
1 tsp dried rosemary
Salt and pepper
Olive oil

TO FINISH:

Truffle oil
Grated parmesan cheese
Fresh parsley (optional)
Garlic mayo, to serve

INSTRUCTIONS:

Preheat your oven to 200°C and line a large baking tray.
Scrub the parsnips (no need to peel) and cut them into chips.
Bring a large pot of salted water to the boil. Add the parsnips and cook for 6–7 minutes until just tender.
Drain and let them steam dry in a colander.
Once dry, toss the parsnips with cornflour, garlic powder, rosemary, salt, and pepper. Drizzle with olive oil and toss again until evenly coated.
Spread the chips in a single layer on the prepared tray.
Bake for 25–30 minutes, turning once halfway, until golden and crispy.
Remove from the oven and drizzle with truffle oil. Sprinkle with grated parmesan and parsley if using.
Taste and adjust seasoning if needed. Serve hot with garlic mayo for dunking.

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