Parsnip Crisps

Preparation info
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By Sat Bains

Published 2012

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For the Parsnip Crisps

  • 100 ml water
  • 150 g caster sugar
  • 30


Bring the water and both sugars to 120°C. Allow to cool a little and then carefully dip the parsnip strips into the syrup. Shake off any excess and spread out over silicone mats.

Dry out the parsnip crisps at 60°C for 8 hours in a dehydrator. Store in an airtight container until needed.