Vegan air fryer parsnip fries with smoked paprika dip

Vegan air fryer parsnip fries with smoked paprika, served with a dip made from soya yoghurt and almond butter. A gluten-free snack with 16.5 g fibre per serving.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 18 min
• Total time: 33 min
• Calories: 347 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 44 g

Ingredients

• 600g parsnips
• 150g natural soya yoghurt
• 1 tbsp almond butter
• 1 tbsp olive oil
• 1 clove of garlic
• ½ lemon
• 1 tsp smoked paprika
• ½ tsp salt

Method

You’ll need: air fryer · chopping board · knife

1. Peel the parsnips and cut them into even sticks about 1 cm thick.
2. Toss the sticks with the olive oil, half the smoked paprika and the salt.
3. Cook the fries at 200 °C for 16 to 18 minutes without preheating, shaking the basket every 5 minutes, until the tips are browned.
4. Stir the soya yoghurt with the almond butter, crushed garlic, lemon juice, the rest of the smoked paprika and a pinch of salt until smooth.
5. Serve the parsnip fries straight away with the dip.

Good to know

Parsnips are the carrot's sweeter cousins, and in the air fryer their tips turn almost caramelised. With the smoky dip, they easily stand in for a bag of crisps.

Swaps

Parsnips → parsley root (more savoury). Soya yoghurt → oat yoghurt (soya-free; choose a gluten-free one if needed). Almond butter → tahini (more bitter, contains sesame). Smoked paprika → sweet paprika (milder).

Cooking tips

Thin tips brown faster than thick ends, so cut the thick pieces in half lengthways again. With baskets under 4 litres, cook in two batches.

Storage

Crispest when fresh; reheat leftovers in the air fryer for 3 minutes at 200 °C.

Allergens

Contains soya and almonds (tree nuts); suitable for children and fine in pregnancy.

Dairy-free recipes