Air Fryer Recipe
Crispy Smoky Paprika Parsnip Fries
Parsnip fries have a unique texture, with blistered edges and creamy centres, making them a delightful alternative to potato chips. The air fryer excels in this recipe, as its rapid convection helps achieve a crispy exterior without over-darkening the natural sugars of the parsnips.
Ingredients
- 650g parsnips, ideally medium-sized
- 1½ tbsp rapeseed oil or light olive oil
- 1 tbsp cornflour
- 1½ tsp smoked paprika, sweet or hot
- ¼ tsp cayenne pepper (or ½ tsp mild chilli powder)
- ¾ tsp fine sea salt, divided
- ½ tsp garlic granules
- ½ tsp onion granules
- ¼ tsp freshly ground black pepper
- ½ tsp caster sugar, optional
- 1 tsp lemon juice or cider vinegar
- 1 tbsp finely chopped flat-leaf parsley, optional
- Smoked chilli flakes, optional
Method
- Scrub and peel the parsnips, then trim off the tops and narrow tips.
- Cut each parsnip into fries about 1cm thick, removing any tough cores.
- Soak the cut parsnips in cold water for 10 minutes, then drain and dry thoroughly.
- Preheat the air fryer to 190°C for 3 minutes.
- Toss the parsnips with oil in a dry bowl until glossy.
- Add cornflour, smoked paprika, cayenne, garlic granules, onion granules, black pepper, sugar if using, and ½ tsp salt. Toss until coated.
- Spread the fries in the air fryer basket with a little overlap.
- Cook at 190°C for 10 minutes, shake the basket, then turn pale pieces to the edges.
- Cook for another 6–8 minutes at 190°C.
- Increase temperature to 200°C and cook for 2–4 minutes more, checking after 2 minutes.
- Transfer to a plate, sprinkle with remaining salt and lemon juice or cider vinegar, and toss with parsley and smoked chilli flakes if using.
Nutrition
Calories: 250
