Air Fryer Parsnips
Air fryer parsnips are so easy to make and are the perfect side dish or healthy snack. Parsnip fries in the air fryer get crispy around the edges and are savory with just a hint of sweetness. These healthy parsnips are ready in about 20 minutes and are super versatile.
Servings 4
Calories 125kcal
Cost $2.44 Recipe/$0.61 Serving
Equipment
Ingredients
- 1 pound parsnips $1.99
- 1 tbsp. olive oil or avocado oil $0.22
- 1 tsp. smoked paprika $0.10
- 1 tsp. garlic powder $0.10
- 1/2 tsp. sea salt $0.03
Instructions
- Start by peeling the parsnips. Then cut them into fries. To do this you will want to cut the parsnip in half where it starts to thicken. Cut the bottom piece in half lenghtwise, then in half again, you will get 4 pieces out of the bottom.Cut the top piece in half lenghtwise, then in 3-4 fries per half. You will get 6-8 fries out of the top.
- Add the parsnip fries to a large bowl. Drizzle with olive oil and the spices.
- Stir well, ensuring all pieces are coated in olive oil and spices.
- Put the parsnips in the air fryer basket. Cook at 390F for 13-16 minutes (depending on how thick your parsnips are).
- After 8 minutes of cooking, pause the air fryer and shake the basket. Resume cooking. Pause the air fryer again 1-2 more times during the last 5-8 minutes.
- Around the 13 minute mark of cooking, check the parsnips. They may be done (the ends are browning and crsipy) or they may need 2-3 more minutes.
- Serve hot.
Notes
Top tips
- Try to cut the parsnips into pieces that are similar thickness so they will all be done cooking at the same time.
- Depending on your specific air fryer and how thick or thin you cut the parsnip fries, they can be done anywhere between 13 minutes and 16 minutes of cooking at 390F.
- To ensure the spices stick and the parsnips get that caramelized coating, I recommend using olive oil or avocado oil vs. spraying the parsnips with oil. This helps ensure they are well coated when cooking.
- Use whatever spices you love! This recipe is very versatile, and you can change the spices to go with different cuisines!
- I do not recommend doubling this recipe and cooking it all at once. If you need to cook more than 1 pound of parsnips at a time, I recommend using the oven instead since you will need to cook the parsnips in batches. If you want to use the air fryer to cook in batches, know that the second batch won’t take as long as the first since the air fryer is already hot.
- Taco seasoning – Omit the smoked paprika and add 2 teaspoons of taco seasoning.
- Cajun Seasoning – omit the smoked paprika and add 2 teaspoons of cajun seasoning.
- Italian Seasoning – Omit the smoked paprika and add 2 teaspoons of italian seasoning.
- Ranch Seasoning – omit the smoked paprika and add 2 teaspoons dried chives, ¾ teaspoon dried parsley and ½ teaspoon dried dill.
- Salt + Fresh Rosemary + Honey (or Maple syrup) – omit the smoked paprika and add 1 tablespoon fresh rosemary, chopped and 1-2 tablespoons of honey. The honey will caramelize when the parsnips are cooking, making them even sweeter.
- Fridge: Store leftover air fryer parsnips in the fridge for up to 3 days. The parsnips cooked in the air fryer are best immediately but can be reheated in the air fryer to get some of the crispy texture on the outside again after refrigerating.
- Freezer: I do not recommend freezing parsnips cooked in the air fryer as the texture will be soggy when defrosted.
- Air fryer: Reheat parsnips in the air fryer at 375F for 3-5 minutes to heat them through and crisp up the exterior.
- Oven: Reheat in a 425F oven for 10 minutes to heat them through and start to crisp up the exterior.
Nutrition
Calories: 125kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Fiber: 6g | Sugar: 6g
