2 ratingsRate

Crispy parsnip chips with lemon yoghurt parsley sauce

Photographer: John Paul Urizar

See favs

Looking for a deliciously crispy and quick side dish for your holiday table? Try our parsnip chips with a zesty sauce, made effortlessly in the air fryer! Your guests will love it.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

800g parsnips, peeled and sliced into chips
1 cup quinoa flakes
1 tablespoon dried herbs
cracked pepper
¹⁄³ cup wholemeal flour
2 eggs, lightly whisked
lemon wedges, to serve

Lemon yoghurt parsley sauce
1 cup reduced-fat Greek yoghurt
1 lemon, juice
½ cup fresh parsley leaves, finely chopped, plus extra leaves, to serve

Instructions

Stay Awake

1 Preheat the air fryer to 180°C.

2 In a small bowl, combine quinoa flakes and herbs. Season with pepper. Into two separate bowls, place flour and eggs.

3 Coat the parsnip chips in the flour, then egg, then finally the quinoa flakes. Cook the chips for 15 minutes until golden brown and crispy.

4 Place all ingredients for the lemon yoghurt parsley sauce into a bowl and stir to combine.

5 Serve chips with lemon yoghurt sauce, lemon wedges and parsley.

Nutrition Info (per serve)

Calories 293cal

Kilojoules 1231kJ

Protein 15g

Total fat 5.4g

–Saturated fat 1.9g

Carbohydrates 39.5g

–Sugars 16.1g

Dietary fibre 12.6g

Sodium 153mg

Calcium 260mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT