PARSNIP CHIPS
Crisp parsnip chips are much sweeter--and prettier--than those made from potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- 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.
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