Parsnip Chips
Recipe: #16612
January 07, 2015
Categories: Snacks, Vegetables, Appetizers, Parsnips, 5 Ingredients Or Less, 5-Minute Prep, Fall/Autumn, Deep Fry, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"An interesting sub for potato chips. Recipe source: Bon Appetit (January 1986)"
Original is 5 servings
Ingredients
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 & Variations
No special items needed.
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