Home-made Parsnip Chips Recipe Video
Home-made Parsnip Chips - a delicious, easy, and healthier alternative to regular potato chips.
Ingredients
Large parsnips - 2 - 3
Sunflower oil - 1 liter , for frying
Salt - for sprinkling on at the end
Directions
GETTING READY
1. Trim the ends of the parsnips and peel them.
2. Next, slice the parsnips using your mandoline, set to the thinnest setting. The final slices should be wafer-thin and translucent.
MAKING
3. Place the oil into a large, deep pan and place on the stove. Heat the oil - this will take a good few minutes - and test it periodically by dipping one of the slices of parsnip into the oil. If it starts to sizzle then the oil is ready.
4. Fry the parsnip slices a large handful at a time. Be careful not to add too much to the pan - the oil will first "froth up" a fair amount when you add in the parsnips. If you add too many then it can spill over the edges onto the hot-plate which is a fire-risk.
5. Stir the frying parsnips with a slotted spoon as they fry. The vigorous bubbling will continue until all the water has been fried out from the parsnip slices.
6. Once the bubbling stops completely (including the weak bubbling) and it looks like the slices are just floating around in the pan doing nothing remove them from the oil using the spoon and set them onto absorbent kitchen paper to drain.
SERVING
7. Season the chips with salt and serve.
1. Trim the ends of the parsnips and peel them.
2. Next, slice the parsnips using your mandoline, set to the thinnest setting. The final slices should be wafer-thin and translucent.
MAKING
3. Place the oil into a large, deep pan and place on the stove. Heat the oil - this will take a good few minutes - and test it periodically by dipping one of the slices of parsnip into the oil. If it starts to sizzle then the oil is ready.
4. Fry the parsnip slices a large handful at a time. Be careful not to add too much to the pan - the oil will first "froth up" a fair amount when you add in the parsnips. If you add too many then it can spill over the edges onto the hot-plate which is a fire-risk.
5. Stir the frying parsnips with a slotted spoon as they fry. The vigorous bubbling will continue until all the water has been fried out from the parsnip slices.
6. Once the bubbling stops completely (including the weak bubbling) and it looks like the slices are just floating around in the pan doing nothing remove them from the oil using the spoon and set them onto absorbent kitchen paper to drain.
SERVING
7. Season the chips with salt and serve.
Chef
