Baked Parsnip Chips with Spiced Bean Relish

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About


  • 6 or 8 parsnips, scrubbed, or peeled if necessary
  • extra-virgin olive oil
  • 500 g (1lb


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 le