Posts tagged ‘chips’

Parsnip Chips

very thin slice of parsnip against the light 
a thin slice of parsnip held up to the light

Port Wine and Pastries:  Yes, my dear readers, I am currently away from my desk/computer, hiking around the steep hills of Lisbon and rural sections of the northern Minho region of pint-sized Portugal.  I can’t wait to get back and tell you all about the rich old-world culture of this unique little country oft forgotten by European travelers intent on getting to Italy and Spain.  In the meantime, enjoy this post for Parsnip Chips (a knock off of Terra brand chips), and please have patience with my delay in responding to comments. 

Obrigada e adeus (thank you and farewell)!

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Parsnips
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Slices of parsnip for chips
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Ready to put in the oil
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Fry, baby, fry!
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PARSNIP CHIPS

To make parsnip chips, slice parsnip into rounds as uniformly and thinly as possible. If using a mandoline, apply almost no pressure to the mandoline when running the parsnip over the blade.

For microwaving:  Lay parsnip slices out in one layer on parchment paper, being careful not to overlap the slices.  Spray slices with butter spray and sprinkle with salt.  Place another sheet of parchment paper over parsnip slices.  Cook on high for 3 minutes.  Check to see if slices are crisp.  If not, cook for 30 seconds more and check again.  Continue with this method until you’ve established the correct time needed to produce crisp, but not blackened, chips.  Repeat process for all the slices, being careful to reduce time as necessary as your microwave heats up and gets more moisture in it with multiple batches.

Microwaved parsnip chips
parsnip chips made in the microwave

For frying:  Heat 2 cups of vegetable or peanut oil in a deep pot until piping hot (test oil with a pinch of flour – if it sizzles, it’s ready).  Add about 6 or 7 parsnip slices at a time, using a slotted spoon to lay them into the oil so you don’t get splattered.  Fry for about a minute until darkening around the edges.  Flip them over with the spoon and fry until deep brown.  Parsnips need to get very dark before they’ll get crisp – don’t worry, you’re not burning them.  Remove with slotted spoon and drain on parchment or paper towel and sprinkle with salt.  Repeat process for remaining parsnip. 

With either method, one large parsnip will yield about 1 cup of chips.

Fried parsnip chips
parsnip chips fried in oil
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March 7, 2008 at 12:30 pm 5 comments


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