Try this Parsnip Chips recipe, or contribute your own.
- Carbohydrate 0.0162025 g
- Cholesterol 0 mg
- Fat 0.000815 g
- Fiber 0.006625 g
- Protein 0.0027375 g
- Saturated Fat 0.000245 g
- Serving Size 1 1 cup (0g)
- Sodium 0.011 mg
- Sugar 0.0095775 g
- Trans Fat 3.50000000000001E-05 g
- Calories 0 calories
Step-by-step
- Heat your oil to about 350 degrees and add chips in small batches.
- They fry really quickly so be careful!
- 20 - 30 seconds per batch is all you really need to get these a nice golden brown.
- Place on paper towels and sprinkle with kosher or sea salt.
Unlike potato chips, which rely heavily on starch content for their crispness, parsnips contain high levels of natural sugars that caramelize rapidly when exposed to heat. Slicing the parsnips uniformly ensures that these sugars brown evenly without burning, creating a crisp exterior that balances the earthy, slightly nutty flavor profile of the root vegetable.
- Maintain the frying oil at precisely 350°F to prevent the sugar-rich parsnip slices from scorching before the moisture fully evaporates.
- Process the slices in small batches lasting only 20 to 30 seconds each to keep the oil temperature stable.
- Target a uniform pale golden brown visual cue rather than a deep amber to avoid bitter tasting notes from burnt sugars.
- Apply kosher or sea salt immediately upon removal from the hot oil while residual surface moisture is absent and oil is still tacky.
- Store fried chips in an airtight container at room temperature for up to 24 hours, though freezing and reheating are not recommended due to moisture absorption that ruins the crisp texture.
Precision during frying determines whether the root vegetable achieves a brittle crunch or remains limp. Applying salt immediately guarantees proper adhesion before the surface cools completely.
