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Parmesan Crusted Parsnip Chips



Serves: 4-6 | Prep time: 10 – 15 mins | Cook time: 45 – 55 mins

Parsnips don’t get a lot of love and are often overlooked. We think they’re underrated and deserve  a second chance. They have a sweet, earthy, unique flavour and like their root vegetable friends, roast really well. 

Alana’s recipe for Parmesan Crusted Parsnip chips adds a little bit of crunch and the basil aioli is a moreish dip that will keep you coming back for more. 

If you don’t want to make a raw egg mayonnaise for the aioli, just use a store bought mayonnaise or aioli. Add about a cup of mayo or aioli to the food processor with the basil and a squeeze of lemon. Blend until smooth. Adjust the seasoning and lemon to taste. 

Recipe and images courtesy of Alana Lowes.

1/3 cup semolina or polenta
40g parmesan, finely grated
750g parsnips, cut into thick cut chips
3 tbsp olive oil

Basil Aioli
2 egg yolks
1 cup basil leaves
2 garlic cloves
3 tbsp lemon juice
¼ tsp salt
¾ cup extra virgin olive oil

Parmesan Crusted Parsnip Chips

Preheat the oven to 200° fan forced.

Mix together the semolina with half the grated parmesan.

Place the parsnips into a large bowl to toss with 1 tbsp of the olive oil, then toss with the parmesan semolina mix. Add a little more olive oil if needed to get a good coating of the parmesan semolina mix to stick.

Line a roasting tray with baking paper and drizzle any remaining oil onto the tray and then lay the crusted parsnips on the tray, spaced out so they don’t touch. Bake for 45-55 minutes, or until the they are golden and crunchy. Turn off the oven, leaving the tray of parsnips in the oven and the door ajar for a further 10-15 minutes to crispy up further.

Meanwhile, to make the basil aioli, place the egg yolks, basil, garlic cloves, lemon juice and salt into a food processor and blend until smooth. With the food processor going, slowly drizzle in the olive oil in a thin stream to emulsify into the basil mixture. Adjust seasoning as need with any extra lemon and salt.

To serve, scatter the remaining parmesan over the hot parsnip chips and serve with the basil aioli to dip.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.