Crispy cheesy snips

Parmesan parsnip chips

Mini Christmas madness post this week. All that festive love going on in the kitchen doesn't leave much time for typing etc. It's all just too exciting. You'll forgive me, and hopefully be grateful for a splendid side idea for Christmas day.

Kitchen guru CB set me on to these. They're decadent, crispy, salty and delicious. Perfect to go with the Christmas roast or as a wintry side. This weekend I rustled them up with some pan fried red mullet and spinach for a posh fish and chips, which went down finger lickin' well.

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Parmesan parsnip chips

30 minutes, serves how ever many you want

side / autumn / winter / easy peasy / nothing fancy / ready in a jiffy / vegetarian / gluten free / party / date night / on a budget / brunch

I haven't listed exact quantities here because it of course depends so much on how many you're cooking for. Allow a few parsnips each. They reheat beautifully so you could make them in advance and then heat them up in a hot oven when you're ready to go. If you're cooking in a very full oven you'll need to increase the baking time.

* Parsnips, scrubbed

* Olive oil

* Parmesan, to grate

Preheat the oven to 200 degrees C.

Chop the parsnips into chip sized pieces. Parboil them in plenty of salted water for about 7 minutes.

Drain the parsnips, return them to the saucepan and give them a vigorous shake (lid on is RECOMMENDED) to fluff them up.

Spread the parsnips out on one or two baking trays. You want them in a single layer if possible. Drizzle generously with olive oil and finely grate fresh parmesan all over the tray. Toss the parsnips so they're evenly coated, and season with black pepper.

Bake in the oven for 20 minutes, tossing once during cooking time. I like to add a second layer of grated parmesan when I toss them. The chips should be delightfully golden brown and crunchy on the outside, soft and sweet on the inside.

Serve immediately.