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.
- 1 parsnip
- 1 tablespoon of vegetable or olive oil
- 1 teaspoon of curry powder
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: