Tuesday, 4 December 2012

Parsnip Chips for Babies and Toddlers

Nothing wrong with adults having them either!  A great recipe for the slightly reluctant vegetable eater as these look a bit like chips, they taste sweeter but handily, unlike potato based chips or fries, these count towards your five a day.

Parsnip Chips - Serves 1 adult and 1 toddler as a side dish


1 Parsnip
1 tbsp Olive oil


Preheat the oven to 200oC / 400F.

Peel the parsnip with a potato peeler, top and tail and cut into small wedges approx 1cm, half an inch across and 7cm, 1 and a half inches long.  Try to make them an even size as any really thin bits will easily burn.  As the season goes on later on in winter you might find the core of the parsnip is a bit tough and woody.  If that's the case, cut out the core and discard and just use the outer bit.

Toss the parsnip in the oil and place into a baking dish or tray big enough to take the parsnip in a single layer.  Roast for 20-30 minutes.  Keep an eye on them because they are a bit higher in sugar than potatoes, parsnip can burn quickly.

Once softened and browned, allow to cool enough before serving to your child.  This would be a great recipe for baby led weaners to try as it's something big enough for very small children to hold but that adults will love too.  Just make sure they're not too crunchy before offering them to small babies.

(These are great for serving with a roast or maybe even Christmas dinner...)


I've linked this up to simple and in season, on lavender and lovage.  Mainly because this is probably the simplest and most seasonal dish there is for December.  I kind of feel cheeky posting it as a 'recipe'!  I've also linked this up to Just Another Meatless Monday because I would LOVE a kitchen aid mixer!!!!


  1. I cannot tell you how much I love parsnip chips! I adore them and often make Delia Smith's fried parsnip recipe, which are more like matchsticks! Your parsnip chips look fabulous and are a perfect simple and seasonal recipe too. Karen


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