12 months +

Kale & Parsnip Crisps

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 6-8


  • No Allergens

Suitable for:

  • Gluten free

  • No dairy

  • Vegan

  • Vegetarian


2 big stems of green kale
2 big stems of red kale
1 parsnip
A little olive or coconut oil
1tsp paprika


  • No Allergens


Step 1

Preheat your oven to 160°C / 140°C fan / gas mark 3. Strip the kale leaves off the stem and tear into bite size pieces. Peel the parsnip, then using a peeler or a julienne slicer make parsnip ribbons. Spread the veggies over two or three baking trays.  Ensure the trays are not overcrowded and put the parsnip ribbons on a separate tray as they take a little longer.


step 1/2


Step 2

Drizzle everything with oil and sprinkle with paprika, then bake in the preheated oven. The parsnip will take about 20 minutes, but the kale will only take about 10 minutes. Keep a watchful eye on these as they can catch and burn.

step 2/2