Air Fryer Recipe
Crispy Parmesan Parsnip Fries
Crispy Parmesan Parsnip Fries are a healthier alternative to traditional fries, made easily in an air fryer with aromatic herbs and parmesan cheese.
Ingredients
- 500g parsnips, peeled and cut into thin strips
- 2 tablespoons olive oil
- 50g grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional)
Method
- Preheat your air fryer to 200°C (392°F), or as per the manufacturer's instructions.
- Place the parsnip strips in a large bowl and drizzle with olive oil. Toss to coat evenly.
- In a separate bowl, mix together the parmesan, garlic powder, thyme, salt, and pepper.
- Sprinkle the parmesan mixture over the oiled parsnips and toss until they're evenly coated.
- Transfer the parsnips to the air fryer basket in a single layer. Depending on the size of your air fryer, you may need to do this in batches for even cooking.
- Cook for 15-18 minutes, shaking the basket halfway through, until the parsnips are golden brown and crispy.
- Once cooked, remove the fries from the air fryer and garnish with freshly chopped parsley, if using.
- Serve warm and enjoy!
Why this works in an air fryer
Parsnips contain more natural sugar and less starch than potatoes, so hot air convection browns them quickly while the oil helps transfer heat and the parmesan forms a crisp, salty crust. Thin, dry strips are key: excess surface moisture steams them before the cheese can dehydrate and brown.
Equipment notes
Assumes a 4–5 litre basket air fryer holding about 500g parsnips in one loose layer; in a smaller single-drawer model cook in two batches, while dual-zone machines work best with the fries split evenly between drawers and shaken/rotated at halfway as one side often browns faster.
Common pitfalls
- Parsnips look pale and bendy at 15 minutes? They are too thick or crowded; spread into a true single layer and add 3–5 minutes, shaking once more.
- Cheese is dark brown before the centres are tender? The strips are too thin or the fryer runs hot; drop to 180°C and finish for a few extra minutes.
- Patchy white parmesan clumps on some fries? The cheese hit dry spots rather than oil; toss the parsnips thoroughly with oil first, then sprinkle the coating in stages.
- Fries taste bitter or burnt at the tips? Parsnip cores or very tapered ends have overcooked; remove woody cores from large parsnips and cut the thinnest tips slightly larger next time.
Variations & substitutions
- Swap parmesan for pecorino for a saltier crust; reduce added salt because pecorino browns and seasons more aggressively.
- Use smoked paprika instead of thyme for a sweeter, smoky finish; it darkens quickly, so check the fries a couple of minutes early.
- Add 1 tablespoon fine polenta to the parmesan mix for extra crunch; it absorbs surface moisture and gives a rougher coating.
- Replace olive oil with rapeseed oil for a more neutral flavour and slightly higher heat tolerance, useful if your air fryer browns fast.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
