Crispy parsnip chips with lemon yoghurt parsley sauce

Photographer: John Paul Urizar

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

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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 293 cal

Kilojoules 1231 kJ

Protein 15 g

Total fat 5.4 g

Saturated fat 1.9 g

Carbohydrates 39.5 g

Sugar 16.1 g

Dietary fibre 12.6 g

Sodium 153 mg

Calcium 260 mg

Iron 3 mg

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.