These quick and easy air fryer parsnips are super versatile. Whether you're looking for an easy side dish, a quick healthy snack, or a lighter alternative to traditional french fries, this air fryer parsnip recipe has your back.
You will Love this Recipe
- It's got simple ingredients. All you need are parsnips, a bit of oil, and your preferred seasonings. Don't have parsnips on hand? Try one of these substitutes.
- It's quick. The major benefit of cooking with the air fryer is that food cooks quickly and wonderfully crisp. Plus, there is less oil and less mess than deep frying!
- It's healthful. Parsnips are a great source of both soluble and insoluble fiber, as well as antioxidants such as vitamin C and flavonoids.
Ingredients and Substitutions
- Parsnips: With their natural sweetness and slightly starchy texture, parsnips are perfect for air frying. If you are out, try another root vegetable, such as carrots or turnips.
- Extra virgin olive oil is my preferred cooking oil, but avocado oil or vegetable oil would work just as well.
- Seasonings: Smoked paprika, salt, black pepper, garlic powder, and an optional pinch of cayenne are my seasonings of choice, inspired by fry seasoning. Feel free to change the seasonings to your preference.
To start, peel the parsnips and cut them into about 3 inches by ¼-inch sticks. Add them to the air fryer basket and drizzle them with oil.
Then, sprinkle the parsnips with the seasonings and toss them until they are evenly coated. Cook the seasoned parsnips at 400° F (204° C) for 10-15 minutes, pausing once to shake them for even cooking. When the parsnips appear golden with crispy edges, they're ready to enjoy.
Mixing up the seasonings is an easy way to change the flavors in this recipe to be sure you have the perfect side dish for your main course.
Italian air fryer parsnips: Instead of paprika, add 1 teaspoon of Italian seasoning. You can also top them with additional fresh herbs, such as oregano, after cooking. These make a great side dish for Italian-inspired entrees.
Sweet cinnamon parsnips: Toss the parsnips with a tablespoon of brown sugar and ½ a teaspoon of cinnamon instead of the seasoning. If you want even sweeter, give them a light drizzle of maple syrup after air frying.
Store: While they're best enjoyed fresh for maximum crispiness, you can store leftover parsnips in an airtight container in the fridge for 3-4 days.
Reheat: Easily reheat these parsnips in the air fryer at about 390° F for 3-5 minutes until they are warm through and back to their crispy glory!
- The cooking time may vary depending on the type of air fryer you have. The first time you cook these parsnips, pause the cooking intermittently to check for doneness. Make note of the amount of time your specific air fryer takes for next time.
- Using oil spray is a great way to get crispy parsnips with even less oil if desired.
- These parsnips make a great alternative to white or sweet potato fries if you are looking for a lighter choice! Pair them with your favorite dipping sauce for a fast-food-inspired treat.
- On the hunt for other fun vegan sides or apps? Check out my list of vegan Super Bowl recipes!
- Eco tip: Parsnip skins and ends make for great compost! Alternatively, you can cook the peels in the air fryer for some air fryer parsnip chips!
You do not have to boil parsnips first. Air-fried and roasted parsnips have a wonderfully soft interior and crispy exterior without any boiling necessary.
You do not have to peel parsnips, but similarly to carrots, many prefer to peel the exterior for an even texture. If you choose not to peel the parsnips, be sure to wash them well.
There may be a few reasons your parsnips are not crispy. You may need to cook your parsnips longer, at a higher temperature, or in smaller batches. If you want to be extra careful that your parsnips get crispy, place them in a single layer so they all have great exposure to the circulating hot air.
Cooked parsnips have a primarily sweet flavor with a mild earthy and peppery taste, similar to fennel. Their texture is starchy and rather soft when cooked, somewhere between a sweet potato and a carrot.
These parsnips are great with anything you'd typically pair with fries or roasted veggies. They're the perfect side for my tofu nuggets!
Seasoned Air Fryer Parsnips
- 1½ pounds (about 5-6 medium) parsnips
- 2 Tablespoons olive oil (or preferred cooking oil)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon coarse kosher salt (or ¼ teaspoon of fine salt)
- ¼ teaspoon fresh cracked black pepper
- 1 pinch ground cayenne pepper (optional)
- 2 Tablespoons fresh parsley
- To start, peel the parsnips and cut them into about 3 inches by ¼-inch sticks.
- Add the parsnips to the air fryer basket and drizzle them with oil.
- Sprinkle the parsnips with the seasonings and toss them until they are evenly coated in oil and seasoning.
- Cook the seasoned parsnips at 400° F (204° C) for 10-15 minutes, pausing once to shake the parsnips for even cooking.
- When the parsnips appear to have darkened in color with brown edges, remove them from the air fryer. Optionally sprinkle them with chopped parsley for serving.
- Store leftovers in the fridge for 3-4 days. Reheat in the air fryer at 390° F for 3-5 minutes.
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