Vegetable crisps: a bowl of parsnip crisps next to bowls of red and green kale crisps

Homemade Vegetable Crisps for Babies

Age Suitability

12 months +





Cooking Time



What you need


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

Allergens warning

This product contains:
No allergens
This product is suitable for:
Gluten free, No dairy, Vegan, Vegetarian
A simple and easy recipe to make yummy vegetable crisps! Ready in half an hour, toddlers and babies over 12 months will love snacking on these baby crisps.
Curly kale


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

A chopping board with a parsnip being peeled to make long stirps

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.

Peeled parsnip strips on a baking tray drizzled with oil and topped with paprika

Our recipe for homemade vegetable crisps make the perfect snack for toddlers and babies over 12 months.

Now you know how to make vegetable crisps from parsnip and kale, why not try making your own baby crisps with your favourite veggies? Carrots also work really well as an alternative to the parsnip crisps.

Broccoli florets
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