Crispy Parsnip Chips with Almond Parsley Pesto
Golden, crispy parsnip chips served with a fresh almond parsley pesto for dipping.
Ingredients
Parsnip Chips
- 350 g parsnips washed, topped and tailed
- 4 cloves garlic lightly bashed
- 2 Tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp cracked black pepper
- ¾ tsp flaky sea salt
Almond Parsley Pesto
- ¼ cup almonds roasted
- 1 large clove garlic
- ¼ cup extra virgin olive oil
- 1 lemon, juiced
- 1 small bunch parsley including stems washed well
- ½ tsp salt
Instructions
- Cut the parsnips into long, even chips. Place them on your tray and top with the garlic, olive oil, smoked paprika, thyme, pepper and salt. Massage well so every chip is evenly coated.
- Spread the parsnips in a single layer on a lined baking tray, leaving space between each piece so they crisp up rather than steam.
- Bake at 200°C (400°F) for 30 minutes, or until golden brown with crisp edges.
- While the parsnips bake, make your pesto. If your almonds are raw, toast them in a dry pan until they're slightly toasted and fragrant. Be careful not to burn them.
- Add the almonds to a food processor with the garlic, olive oil, lemon juice, parsley and salt. Blend until smooth.
- Taste and adjust seasoning. Add 1–2 tablespoons of water if needed to loosen.
- Serve the hot, crispy parsnip chips in a bowl alongside the almond parsley pesto for dipping.
