Baked Parsnip Chips with Spiced Bean Relish

Photo: ckbk instagram


  • 6 or 8 parsnips, scrubbed, or peeled if necessary
  • extra-virgin olive oil
  • 500 g (1lb) cooked, drained haricot or cannellini beans, or drained canned beans
  • 2 or 3 garlic cloves, peeled and crushed
  • 1-2 teaspoons fresh thyme or oregano 2 red chillies, seeded and chopped
  • 1-2 tablespoons fresh coriander, finely chopped
  • salt
  • pepper
  • 1 lemon, cut into wedges


Slice the parsnips lengthways, about the thickness of a one-pound coin. Brush with the oil, or use an olive-oil spray. Place on a baking sheet, and bake at 180-200°C/350-400°F/gas mark 4-6 until crisp and golden. You may need to turn the trays, and the slices, from time to time, to stop them burning.

Meanwhile, to make the dip, put the rest of the ingredients except the seasoning and lemon in a blender or food processor, and blend until smooth.

Season to taste, and pile into a bowl. Serve with the lemon wedges and the parsnip chips. If you prefer, you can use black beans or chick-peas for the dip.