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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.
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.
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.