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How To Make Hand-Cooked Parsnip Chips Recipe Video
|Sunflower oil||1 Liter (For deep frying)|
|Parsnips||2 Large, trimmed, peeled (2 - 3 large parsnips used)|
|Salt||To Taste (As needed for sprinkling)|
Calories 172 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 67.9 mg2.8%
Total Carbohydrates 6 g2%
Dietary Fiber 1.6 g6.5%
Sugars 1.6 g
Protein 0.4 g0.8%
Vitamin A Vitamin C 9.4%
Calcium 1.2% Iron 1.1%
*Based on a 2000 Calorie diet
1. Trim the ends of the parsnips, peel them.
2. Using a mandoline or sharp knife, cut the parsnips into wafer-thin slices. (The final slices should be wafer thin and translucent, if using a mandoline)
3. In a large deep pan, place all the oil for frying and heat it.
4. Test it by dipping in a parsnip slice. When it starts sizzling, the oil is ready.
5. Fry the parsnip slices, a large handful at a time, stirring them with a slotted spoon. (Be careful not to add too much at a time)
6. The oil will vigorously bubble until all the water has been fried out of the parsnip slices. When the bubbling stops completely and the parsnip slices are just floating around in the oil, using a spoon remove them from the oil and set them on an absorbent kitchen paper to drain the excess oil.
7. Sprinkle salt over the chips, if desired.
8. Serve right away.