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
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.
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.
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.