So far, I’ve been very good and given you vegan recipes that count as whole, entire, filling meals. We’ve eaten breakfast together, put on a Mexican spread and gorged ourselves on creamy carbs. Today, we snack on fries. Because balance.
These are amazing as an irresponsible lunch, and they go perfectly crispy if cut thin enough without needing to be deep fried. I’ve got no aversion to eating deep fried anything, but I’m scared to actually having to do deep frying. I’ve never done it before, I don’t think I’ve got the right kind of oil in, or the tools to get thingies out of the pan once they’re ready and oh god isn’t it just easier to cook things in the oven?
I think they’d be very delicious served next to a gorgeous vegan burger. I’m currently exploring the perfect vegan burger, making notes here and there to hopefully bring you a blog post with tips on creating one. Perhaps it’ll happen, perhaps it won’t. You never can tell with me.
How will you serve these? And what else would you like to see before our month of veganism comes to a close? Let me know in the comments..
big pinch coarse sea salt
drizzle of olive oil
- Top and tail then peel your parsnips. Cut in half, then cut them into teenie tiny chips, in the same way as you would approach a potato. I’m prone to removing the slightly woody centre as I think you get more consistent chips that way, but you do you.
- Spread onto a baking sheet lined with baking parchment and drizzle with just a tiny bit of oil, then sprinkle with plenty of salt, and massage a bit with your hands to make sure each little parsnip chip is covered.
- Bake for about 40-50 minutes at Gas Mark 6 (conversions here), checking and tossing after 20 minutes then every 10 minutes after that to make sure they don’t burn.