Parsnip Chips

March 7, 2008 at 12:30 pm 5 comments

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)!

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


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

Entry filed under: Purely Vegetables, Recipes. Tags: , , , , , .

Poached Apples Quotable Hart

5 Comments Add your own

  • 1. Mango Power Girl  |  March 9, 2008 at 2:57 am

    Hope you are having fun & these look delicious…never heard of them before.

  • 2. Jennie  |  March 12, 2008 at 7:46 am

    Thanks, MPG! You’ve never heard of parnsips or of the parsnip chips? The chips are a specialty item here so they are usually found in the fancy-smancy aisle of the grocery store. But making your own at home in so easy and much cheaper so if you can get your hands on a parsnip, give them a try. 🙂

  • […] Parnsip Chips […]

  • 4. Jay  |  May 24, 2009 at 6:44 pm

    Those who don’t know parsnip chips: You are in for a taste treat of the first order! I first encountered them from Terra. Got hooked on the spot. (I love parsnips as a side dish, anyway!) Now Terra doesn’t seem to be making them anymore! Arrgghh!! But I’m going to try this recipe. I hope it works…..

  • 5. "agree with"  |  October 12, 2013 at 12:05 pm

    “agree with”

    “[…]j Even if it is just a half hour per day, you will see a big difference in yo cx[…]”


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