Kale & Parsnip Crisps

  • Kale & Parsnip Crisps Recipe
  • Kale & parsnip crisps toddler recipe ingredients
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Serves around 4-8
  • How to make

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

Step 1 

Preheat your oven to 160°C / 140°C fan / gas mark 3

Step 2

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 3 

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

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Recipe notes

A tasty snack and great for adding a little texture and colour to a simple soup or stew by sprinkling on top. You can try the same method with other veggies, like potatoes, beetroot, sweet potatoes, butternut squash or swede. You can also vary the seasoning with different dried herbs and spices - a little cinnamon brings out natural sweetness or try adding a sprinkle of sesame seeds. Best eaten fresh on the day of cooking, but can be kept in an air tight container for a day or two.

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