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Gallery Parsnip Chips Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound parsnips, peeled 1 1/2 to 2 quarts vegetable oil Coarse salt
Gallery Parsnip Chips
Recipe Summary Servings: 6
Gallery
Parsnip Chips
Parsnip Chips
Parsnip Chips
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound parsnips, peeled 1 1/2 to 2 quarts vegetable oil Coarse salt
Directions
Using a vegetable peeler (preferably a swivel peeler), peel each parsnip into long, thin strips until you reach core; discard core. Toss strips by hand to separate.
Heat 4 to 5 inches oil in a Dutch oven until it registers 365 degrees on a deep-fry thermometer. Add a handful of parsnip strips to oil; cook, stirring with a wire or mesh skimmer, until pale golden and crisp, about 30 seconds. Immediately transfer to a paper-towel-lined baking sheet to drain. Season with salt.
Repeat with remaining strips (adjust heat between batches to keep oil at 365 degrees), transferring cooked chips to a dry section of lined sheet, and seasoning with salt. Serve warm.
Reviews
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All Reviews for Parsnip Chips
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Parsnip Chips
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
