Sahar Twesigye - Parsnip Chips with tahini.jpg

Parsnip Chips

Parsnip Chips

Parsnips sweet and earthy flavour make them great in soups, stews, mashed, roasted or in this case as a more nutritious substitute for chips. This recipe is simple to make and should take you no more than 25 mins from start to finish to prepare.


  • 550g Parsnips
  • 2 tbsp Olive oil
  • ½ tsp Paprika powder
  • ½ tsp Garlic powder
  • ¼ tsp Sea salt

For the tahini sauce 

  • 120 ml Tahini
  • 60 ml Water
  • Juice of ¼ lemon
  • ½ tsp Garlic powder
  • ¼ tsp sea salt


Preheat oven to gas mark 6, line a baking tray with baking parchment paper.

Peel and cut parsnips into 8cm chunks (resembling chips) and place in a large mixing bowl.

In a separate bowl mix the olive oil, paprika, garlic, and sea salt together and then add the mixture to the parsnips and mix everything together.

Spread out the parsnips onto the baking tray and roast in the oven for 17 mins, making sure to turn the chips over halfway through and closely monitoring them so that they don’t burn.

While the chips are roasting, pour all the tahini sauce ingredients into a bowl and whisk together until you reach a creamy consistency. If the mixture is too thick, add more water until it reaches the consistency that you like.

Once the parsnips are done, serve them straight out of the oven with the tahini sauce and enjoy!