Instead of serving chips at your next holiday gathering, try these tasty vegetable crisps. Parsnip ribbons make an incredible healthy snack to enjoy on a wintery day and even the kids will love them! This recipe will forever change your feelings about parsnips. Once you taste these delicious veggie crisps, you will be addicted for life!
Curried Parsnip Ribbons
vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 2 parsnips
- 1 1/2 Tbsp olive oil
- 1/4 tsp ground coriander
- 1/8 tsp ground cloves
- 1/2 Tbsp ground tumeric
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp kosher salt
- pinch of cayenne pepper (optional)
Preheat oven to 400*F. Using a potato peeler shave parsnips lengthwise into thin ribbons. Be sure to stop peeling when you reach the tougher area near the core. On a nonstick baking sheet (or one sprayed with nonstick cooking spray), toss parsnips with olive oil and salt. Bake for 10 minutes. While baking, combine coriander, cloves, tumeric, cinnamon, and ginger in a small dish. Remove parsnips from the oven and toss with spices until well coated. Return for oven for another 5-10 minutes (depending on the side of your strips, they may take more or less time to crisp up). Allow parsnips to cool before serving. Serve as a snack or sprinkle over your favorite soup or salad!
Parsnips are cheap, low in calories, and high in fiber and potassium. I should have doubled or tripled this recipe because I already gobbled up my entire batch already at lunch! I think next time I might try using a Y-shaped vegetable peeler to get larger, more tangible ribbons. If you don’t like curry, flavor your parsnip ribbons with whatever spices you do like. Parsnips have a natural sweet flavor to them so even just plain salt and pepper will do! If parsnips aren’t your thing, substitute carrots or sweet potatoes!
Recipe from Natural Health magazine.