Baked Parsnip (and or carrot!) Chips with Rosemary

This recipe is great when you mix both carrot and parsnip into the recipe.


  • 450grams of parsnips or carrots. Peeled and cut into 7 to 8cm strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1/2 teaspoon (or more) ground cumin


  • Preheat oven to 180°. 
  • Mix parsnips with chopped rosemary, garlic and oil on a large rimmed baking sheet. 
  • Season with salt and pepper and toss to coat. 
  • Spread out in a single layer and scatter with rosemary sprigs.
  • Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots. This should be a further 10-15 minutes. 
  • Crumble leaves from rosemary sprigs and discard stems, toss to coat. 
  • Sprinkle 1/2 teaspoon cumin over the top.
  • Further season to taste with salt, pepper plus more cumin.