Parsnips!!! I love parsnips!! Especially roasted ones. That sweet yet crunchy flavour when they are roasted just right makes them my all time favourite roasting vegetable. My kids though aren’t big fans. I’ve disguised parsnip in mashed potato, soup etc but wanted to get them eating it, knowing what it was and enjoying it. Like most kids (and a fair few adults) mine are not averse to a packet of crisps now and again. Not my favourite choice of snack I admit but it led to the idea of this recipe. A healthier (parsnips are high in vitamins, minerals – especially potassium, contain antioxidants and soluble & insoluble dietary fibre) alternative to your usual crisps and whats even better is that you can greatly reduce the salt content as you are making them yourself!! Welcome to Curry Parsnip Crisps : )
Serves – 4 – 6
Preparation Time – 1 – 1 1/4 hour
Cooking Time – 25 – 30 minutes
2tbsp Olive Oil (using my wonderful oil from Fine Oils and Ingredients!)
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
Salt to taste
Time to get Cooking-
1) Pre-heat the oven to Gas 4, 180 C, 160 fan C. Peel your parsnips, then slice as thin as possible either with a sharp knife or mandolin. Pat dry and leave to dry on some kitchen roll for up to an hour. Then tip into a bowl and drizzle the olive oil over the parsnip, toss with the spices and season well.
2) Evenly layer the parsnip slices on to 2 pieces of baking paper and place in the oven for 25 – 30 minutes, turning frequently, until crisp.
3) Once done (a good indicator is when the edges turn golden in colour), transfer the crisps onto some fresh kitchen roll to drain of any excess olive oil. Check for salt, add more if required and hey presto – Curry Parsnip Crisps are ready!!
Optional but Super Tasty - Add a generous pinch of cayenne spice or Chilli powder
Top Tips - The thinner the slices, the better the final crisp! Will keep for about 2 days. Store in a tupperware/air tight container lined with kitchen towel.