Ingredients
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1 1/2
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2
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-
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Directions
Parsnip Chips, I thought this was an interesting way to have parsnips as an appetizer and also as a great subsitute for potato chips Recipe source: Bon Appetit (January 1986), I tried these just yesterday! I bought them as a curiousity and was surprised how delicious they were I wondered how to make them and now I know Thanks Ellie for answering my question before I asked it!, I thought this was an interesting way to have parsnips as an appetizer and also as a great subsitute for potato chips Recipe source: Bon Appetit (January 1986)
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Steps
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1
Done
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Cut Parsnips Lengthwise Into 1/16-Inch Slices, Using a Mandoline or Knife (a Food Processor Using the Slicing Disc Will Also Work Well). ***if Desired the Parsnips Can Be Prepared 4 Hours Ahead Before Frying - by Dropping Parsnip Slices Into a Large Bowl, Covering the Parsnip Slices With Cold Water, Draining Well Before Continuing.***. |
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2
Done
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Heat Oil in a Deep Fryer or Large Saucepan to 325 - Degrees F. |
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3
Done
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Add Parsnips in Batches and Fry Until Limp (30 Seconds to 1 Minute). Transfer Fryed Parsnips to Paper Towels, Using a Sloted Spoon. Continue Frying Until All Parsnips Are Done. |
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4
Done
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Heat Oil (a Second Time) to 375-Degrees F. |
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5
Done
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Add Parsnips in Batches and Fry Until Golden and Crisp (2 Minutes). Drain on Paper Towels and Sprinkle With Salt. |
