| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 quarts pure peanut oil
- 1 pound parsnips
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
Reviews
Excellent recipe. These taste better than regular potato chips. To top it off, you don’t have to do battle with the starchiness that comes with regular chips when you fry these.
Huzzah for Good Eats!
Yum
This was a super fast and easy recipe that was delish!
Haven’t made them yet, but please fix the searching parameters for the parsnip recipes. I put in every amalgamation of Alton Brown and parsnip, but got nothing. Wife actually googled it and found it there. It should not be so hard to find my Alton!
Fast, easy and oh so yummy. I used corn oil and I don’t think they need any seasoning at all. I made a small batch to try and regret not making more. I’ll definitely make this again and again.
I have a picky 4yr. old w/ a lot of food sensitivities. It is a struggle to find healthy foods she can and will eat. I skeptically tried this recipe and SHE LOVED THEM!! She asks me to make them for her all the time. My husband and I also love them. I would definately reccomend this recipe as one to try on picky eaters. They are sweet, crunchy and a little salty…Yummy!
I didn’t have enough oil, so I just fried the parsnips with some olive oil at the bottom of a frying pan. They turned out pretty good. One thing though, is that I have no idea what the nutrition facts are! Anyone know? I used about two tablespoons of olive oil with 2 small parsnips.
Saw the show earlier this week, looked interesting so i tried it tonight, definatly was suprised at the flavor and ease of this recipe. Theres no tricks to this, just peel it till it gets woody on all sides and fry strips for about 30 seconds to a minute. The flavor is great, especially compared to other types of chips made from potato, very simple very fast couldn’t be happier. If you’ve never had a parsnip, as i hadn’t since making them tonight, they’re a unique and interesting flavor, may not be for everyone but for as cheap as they are it’s definatly worth a try. Give it a try, i did and i’m never going to be frying potato again. Side note; Next time i think i will try baking them in oven to bypass all the oil.