• Parsnip chips with bush pepper (Shane Delia's Recipe For Life)

Bring this root vegetable to life with native Australian ingredients that pack a real flavour punch. #RecipeForLife






Skill level

Average: 4.7 (3 votes)


  • 500 g small parsnips
  • 2 garlic cloves
  • 1 tsp bush pepper berries
  • 1 stalk rosemary, leaves removed
  • 1 tsp sea salt
  • 1 tsp ground lemon myrtle
  • olive oil, for drizzling
  • ½ cup labne, to serve


  • 2 tbsp olive oil
  • 3 spring onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 5 cm piece ginger, peeled and finely chopped
  • 1 long red chilli (optional), thinly sliced
  • handful parsley leaves, chopped
  • finely sliced zest of 1 lemon
  • sea salt and freshly ground black pepper, to taste
  • 1 tsp lemon myrtle, or to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C.

Trim the ends of the parsnips and cut lengthways into quarters. Set aside on a baking tray.

Place the garlic, pepper berries, rosemary, salt and lemon myrtle in a mortar and pestle and pound into a paste. Rub the paste all over the parsnips and drizzle with oil. Roast for 15 minutes or until golden and crisp.

Meanwhile, for the dressing, heat the olive oil in a small frying pan over medium-high heat. Add the remaining ingredients and toss to combine. Remove from the heat and place in a serving bowl.

To serve, spoon the warm dressing over the hot parsnip chips and serve with a dollop of labne.


Shane Delia's Recipe For Life is available on SBS On DemandYou can find the recipes and more features from the show here.