Parsnip Chips

30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"An interesting sub for potato chips. Recipe source: Bon Appetit (January 1986)"

Original is 5 servings

Nutritional

  • Serving Size: 1 (176.8 g)
  • Calories 187.2
  • Total Fat - 7.3 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 17.1 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 8.3 g
  • Sugars - 8.2 g
  • Protein - 2 g
  • Calcium - 61.3 mg
  • Iron - 1 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut parsnips into 1/16 inch slices using a mandoline or knife (I used a food processor using the thick slicing disc).***Parsnips can be prepared 4 hours ahead of time - drop the slices into a large bowl, covering the parsnip slices with cold water; drain before continuing.***

Step 2

Heat oil in a deep fryer or large skillet to 325 degrees F.

Step 3

Add parsnips in batches and fry until limp (30 seconds - 1 minutes). Transfer fryer parsnips to paper towels, using a slotted spoon. Continue frying until all parsnips slices are done.

Step 4

Heat oil (a second time) to 375 degrees F.

Step 5

Add parsnips in batches and fry until golden and crisp (2 minutes). Drain on paper towels and sprinkle with salt.

Tips


No special items needed.

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