Recipe
Parsnip Chips Recipe
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Myhusbandcooks / All my dishes 2 years, 10 months ago
These are a delicious substitute for those potato chips. Try these and introduce yourself to these zing and flavor that you won't forget.
Prep:10m Cook:15m Servings:6
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 Myhusbandco |
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Ingredients
- 3-4 large parsnips
- Vegetable, Canola or Peanut Oil for frying
Directions
- Special Equipment: Mandoline, Thermometer
- In a large pot or Dutch oven, fill to about two-thirds (2/3) with oil.
- WARNING: DO NOT OVERFILL! Overfilling will cause the oil to bubble up when you place the chips in and may cause it to spill over. This would be bad. It will increase your odds of a small fire or having your flesh bubbled off by scalding hot oil!
- Over high heat, heat the oil to 350F.
- While the oil is heating, slice the parsnips thin using a mandoline.
- Once the oil has reached temperature, lower a handful of parsnips into the oil using a slotted spoon or spider. Cook for 1 min or until the chips are light brown.
- Remove from the oil and place on paper towels to drain. Sprinkle with salt. Let cool for a 5 min. Serve. Enjoy!
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vegalicious 2 years, 8 months ago said:
Do you think it would be possible to prepare them in a microwave instead of the oil like you can with potato chips?
myhusbandcooks 2 years, 8 months ago said:
Honestly, I have no idea. Never even crossed my mind to do it that way. They are more the consistency of carrots, so I can't see why they wouldn't be easier in the microwave. I'll have to try. Might make them actually healthy your way.
magpieno6 2 years, 7 months ago said:
I love the soundof these. I enjoy roasted parsnips with a roast meal, so these should be good.
lenora 2 years ago said:
This sounds interesting and I also considered doing carrots as well. How about sweet potatoes with a dash of cayenne and coarse sea salt?
kismet 1 year, 8 months ago said:
Do you beleive that I could convert this to Carrots as will?
barbiemensher 8 months, 3 weeks ago said:
I love making/eating root chips. I use the same technique (slicing with mandolin) for beets, carrots, turnip, sweet potato, celery root... they are so delicious. Sadly they don't stay crispy for very long (30 minutes max). If you know of a way to keep them crisp, let me know.