Curried parsnip crisps are a perfect garnish for soup, a healthier alternative to store bought crisps or chips, or a simple tasty snack.
Baked in the oven, these crispy vegetable wafers can be seasoned and spiced up whatever way you choose.
I love to add these flavorful parsnip shavings to the top of parsnip and apple soup -they’re a simple, elegant garnish. They’re also great to pass around as nibblers with soup.
Parsnip crisps is what I like to call these tasty morsels, but I suppose in America they might be called parsnip chips. However, these shavings are thin and crispy, not thick and chunky like an Irish chip, so the name parsnip crisps describes them perfectly.
And you won’t believe how easy they are to make.
Ingredients for Curried Parsnip Crisps:
- 1 parsnip
- 1 tablespoon of vegetable or olive oil
- 1 teaspoon of curry powder
Directions For Curried Parsnip Crisps:
Pre-heat the oven to 400 degrees Fahrenheit.
Peel the parsnip, and discard the skins, so you won’t get them mixed up with the parsnip shavings.
Using the vegetable peeler, scrape thin wafers down the length of the parsnip. Don’t worry if they split halfway down.
Keep turning and shaving the parsnip until you reach the woody core at the center. Throw this away, since it produces coarser, less tasty crisps. (If, like me, you go by the motto waste not want not, you can always toss the parsnip core into the pot when you’re making stock).
Next, pour the oil into a bowl and mix in the curry powder. I love the flavor of curry with parsnips. Season the oil with salt and pepper if desired. I find these crisps are just fine without any added sodium when spiced up with curry powder.
Chili and Mexican spices work well too. Feel free to experiment with your favorites.
Next, toss the parsnip shavings in the seasoned oil to coat them fully.
Parsnip crisps can be deep fried in oil, but I prefer to bake mine in a hot oven.
Lay the parsnip shavings in a single layer on a baking tray.
Pop them in the oven for about 5 minutes. Turn them at this point, and then pop them back in for another 5 to 10 minutes.
These crisps are very thin, so they can burn easily. Since temperatures vary from oven to oven, watch them closely so they do not burn.
Remove them from the oven and lay them on some paper towels to remove any excess oil.
Once they cool a little they’re ready to eat.
I just can’t help sneaking a few before they ever adorn a soup bowl.
These little snacks are simply delicious, and my kids love them.
I hope you enjoy this recipe for a simple vegetable garnish to dress up soups.
Here’s the printable recipe:
Curried Parsnip Crisps
Ingredients
- 1 medium parsnip
- 1 tablespoon vegetable or olive oil
- 1 teaspoon curry powder
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit.
- Peel the parsnip and discard the skins. Using a vegetable peeler, scrape thin wafers down the length of the parsnip. Keep shaving the parsnip until you reach the woody core. Throw this away.
- Pour the oil into a bowl and mix in the curry powder. Toss the parsnip shavings in the seasoned oil to coat them fully.
- Spread the parsnip shavings in a single layer on a baking tray.
- Bake in the 400 degree F. oven for 5 minutes. Turn them at this point, and return them to the oven for another 5 to 10 minutes. Check the parsnip crisps frequently, since they can burn easily.
- Transfer the cooked crisps to a layer of paper towels to cool.
- Serve as a snack, or use to garnish soups and salads.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Check out my complete recipe list here.
Happy snacking.
Slán agus beannacht,
(Goodbye and blessings)
Irish American
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Carrot and Coriander Soup
Potato Bread
Irish Guinness Beef Stew
What a great snack idea. Thanks. I think I’d prefer southwest spices to curry flavor.
Hi Sara – Curry is a flavor you either love or hate. These work out great with hot pepper and Mexican spices too. Thanks so much for checking out my recipe.
Take care,
Mairéad
These look delicious. I’ve used sweet potatoes like this before, but I must try parsnips.
Maeve – Sweet potato crisps are great baked in the oven too. I like to make them with some chili. I hope you’ll enjoy these parsnips.
All the best,
Mairéad
I love this idea as I love parsnips! I’m wondering, assuming they are in a sealed container … how long do they last? I’m serving soup with a dinner in a few days and wondering if I only have time to make them the night before, will they still maintain their crunch? Or should I do it the morning of? Thanks!
Marlene – These keep for a day or two in an airtight container, but they definitely do taste best when freshly made. For guests I would prepare them on the morning of your celebration, so they are at their crispiest best.
Take care, and happy cooking.
Mairéad
Thank you Mairéad! Will certainly do!