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You are here: Home / Cooking / All Recipes / Curried Parsnip Crisps

Curried Parsnip Crisps

October 17, 2014 by Irish American Mom 7 Comments

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.

Parsnip chips as a soup garnish

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:

  • 1 parsnip
  • 1 tablespoon of vegetable or olive oil
  • 1 teaspoon of curry powder

 

Shaved parsnip for parsnip chips

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).

Oil and curry powder for parsnip chips

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.

Tossing shaved parsnip in oil and curry powder

 Next, toss the parsnip shavings in the seasoned oil to coat them fully.

Parsnip chips on baking tray

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.

Parsnip chips on paper towel

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.

Parsnip, apple and curry soup in a shamrock bowl

I hope you enjoy this recipe for a simple vegetable garnish to dress up soups.

Here’s the printable recipe:

Parsnip Crisps

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Parsnip Crisps
Serves4
Prep time10 minutes
Cook time15 minutes
Total time25 minutes
Meal type Snack
Parsnip crisps are a healthier alternative to store bought crisps or chips, and are a simple tasty snack. They can even be used to garnish soups and salads.

Ingredients

  • 1 Medium parsnip
  • 1 tablespoon vegetable or olive oil
  • 1 teaspoon curry powder

Directions

Step 1Pre-heat the oven to 400 degrees Fahrenheit.
Step 2Peel 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.
Step 3Pour the oil into a bowl and mix in the curry powder. Toss the parsnip shavings in the seasoned oil to coat them fully.
Step 4Spread the parsnip shavings in a single layer on a baking tray.
Step 5Bake 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.
Step 6Transfer the cooked crisps to a layer of paper towels to cool.
Step 7Serve as a snack, or use to garnish soups and salads.
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Check out my complete recipe list here.

 

Happy snacking.

 

Slán agus beannacht leat!

(Goodbye and blessings)

 

Irish American Mom

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Filed Under: All Recipes, Cooking, Irish Appetizers And Party Food Tagged With: Baked snacks, Chips, Crisps, Curried parsnip crisps, Finger foods, Parsnips, Snacks, Soup garnish, Vegetable Recipes, Vegetable snacks

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Comments

  1. Sara says

    October 18, 2014 at 3:25 am

    What a great snack idea. Thanks. I think I’d prefer southwest spices to curry flavor.

    Reply
    • Irish American Mom says

      October 18, 2014 at 5:08 pm

      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

      Reply
  2. Maeve says

    October 18, 2014 at 11:27 am

    These look delicious. I’ve used sweet potatoes like this before, but I must try parsnips.

    Reply
    • Irish American Mom says

      October 18, 2014 at 5:06 pm

      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

      Reply
  3. Marlene says

    November 26, 2014 at 5:24 pm

    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!

    Reply
    • Irish American Mom says

      November 26, 2014 at 5:57 pm

      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

      Reply
      • Marlene says

        November 29, 2014 at 12:34 pm

        Thank you Mairéad! Will certainly do!

        Reply

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