Parsnip & Carrot Crisps – GF, Vegan

Parsnip & Carrot Crisps – GF, Vegan
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Cook time

Total time


A great snack and a nutritious alternative to the common potato crisps!
Recipe type: Snacks, Vegetables
Serves: 2

  • 2 large Parsnips
  • 4 large Carrots
  • Sea Salt
  • Cracked Pepper
  • Dried Thyme
  • Hungarian Paprika
  • Olive Oil Spray

  1. Pre-heat the oven to 180 degrees Celsius
  2. Using a Mandolin, thinly slice all the Parsnips and Carrots.
  3. Spray with Olive Oil
  4. Season with Rock Salt and Cracked pepper
  5. Lay flat on non-stick baking trays
  6. Sprinkle with thyme and paprika
  7. Bake for approx 25-35 minutes or until veg crinkle up and become crispy
  8. Enjoy!

This post has been submitted to ‘Allergy Friendly Friday‘ @ Cybele Pascal and to ‘Gluten Free Friday Recipe Link Up #1‘ @ and to ‘Slightly Indulgent Tuesday; 8/21/12‘ @ and to ‘Fat Tuesday: August 21, 2012′ @

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