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Parsnip Chips Recipe
|Parsnips||1 1⁄2 Pound, trimmed and peeled (Even-Sized)|
|Vegetable oil||2 Quart (for deep frying, depending on fryer size)|
|Coarse salt||To Taste (Kosher)|
Calories 546 Calories from Fat 422
% Daily Value*
Total Fat 48 g73.6%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 99.4 mg4.1%
Total Carbohydrates 31 g10.2%
Dietary Fiber 8.3 g33.3%
Sugars 8.2 g
Protein 2 g4.1%
Vitamin A Vitamin C 48.2%
Calcium 6.1% Iron 5.6%
*Based on a 2000 Calorie diet
2. Drain well and rinse the parsnip strips under cold running water; pat dry with paper towels.
3. Pour 3 inches of vegetable oil into a deep-fat fryer and heat to 425°. (The amount of oil you use will depend on the size of your fryer.)
4. Divide the parsnip strips into 4 batches. Place 1 batch in the fryer basket, lower the basket into the hot oil and fry just until the chips are golden brown, 2 to 3 minutes. Lift the basket out of the oil; shake gently to remove any excess oil. Transfer the chips to several layers of paper towels to drain. Repeat with the remaining batches, checking the temperature of the oil and adjusting the heat, if necessary, to maintain 425°.
5. Season the chips with coarse salt to taste. Transfer to a bowl and serve.