Honey, Rosemary & Parsley Roasted Parsnip Chips/Fries

Honey & Rosemary Roasted Parsnip Chips/Fries

I must admit I’m one of those typical Belgians who just love their chips. Love love love! Every time I go home to visit my family, it’s the first thing I eat: chips from my local town’s chipper. And for when I’m not in Belgium I always have my recipe for home cut and made chips too of course. So for me to venture out away from traditional potato chips is quite a big thing, but these last few months I’ve been eating sweet potato chips more often than regular potato ones, and now I’ve even taken it a step further and made parsnip chips.

They almost look the same as normal potato chips, so I felt like I was setting myself up for disappointment but.. honestly? They were so tasty I even said I liked the flavour more than potato chips! Now not to fear Belgium, I’ll still be hopping into the local chipper when I go home next time, but when it come to making them at home: parsnip chips for the win!

Honey, Rosemary & Parsley Roasted Parsnip Chips/Fries

Honey, Rosemary & Parsley Roasted Parsnip Chips/Fries

After pan frying the parsnips they’ll go soft and get a nice glaze, before giving them a crispy golden-brown skin in the oven

Honey, Rosemary & Parsley Roasted Parsnip Chips/Fries

Serves: 2 people


  • 4 parsnips
  • 3-4 tablespoons of honey
  • pepper & salt
  • 2 tablespoons of parsley (frozen or fresh but not dried)
  • 2 tablespoons of dried rosemary
  • olive oil



Peel the parsnips, remove a few millimeters of the top and bottom and cut them in half, so that you have the thicker top part and the skinnier bottom separated. This will help you make more or less evenly sized chips.


Cut each part up in chip-size pieces and heat up olive oil in a frying pan as well as preheat your oven to 220°.


Add the parsnips to the frying pan, don't overcrowd it but split it up in batches if they don't all fit at once.


Fry for a couple of minutes until they start to get a bit of a glaze, then add them onto a baking sheet and tray. They'll still be slightly pale at this stage (see photo above), but not to worry: they'll colour up in the oven and they'll also get a nice crispy skin!


Sprinkle rosemary, pepper, salt and honey on top and place in the oven for 20-25 minutes.


Have a look and see if they've gotten a lovely golden-brown colour yet, if not, give them some more time in the oven.


When they are done, sprinkle the parsley on top and enjoy, highly recommend serving it with some good Irish steak!

Honey, Rosemary & Parsley Roasted Parsnip Chips/Fries

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