New This Month

Parsnip Chips

Crisp parsnip chips are much sweeter--and prettier--than those made from potatoes.

  • Servings: 6

Source: Martha Stewart Living, November 2004


  • 1 pound parsnips, peeled
  • 1 1/2 to 2 quarts vegetable oil
  • Coarse salt


  1. Using a vegetable peeler (preferably a swivel peeler), peel each parsnip into long, thin strips until you reach core; discard core. Toss strips by hand to separate.

  2. Heat 4 to 5 inches oil in a Dutch oven until it registers 365 degrees on a deep-fry thermometer. Add a handful of parsnip strips to oil; cook, stirring with a wire or mesh skimmer, until pale golden and crisp, about 30 seconds. Immediately transfer to a paper-towel-lined baking sheet to drain. Season with salt.

  3. Repeat with remaining strips (adjust heat between batches to keep oil at 365 degrees), transferring cooked chips to a dry section of lined sheet, and seasoning with salt. Serve warm.

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