Parsnips are in season at the moment. Instead of roasting, mashing or making soup out of them, why not turn them into chips.
It couldn’t be simpler. Take a bunch of parsnips and wash off any dirt. Peel them with a vegetable peeler and top and tail them. Using the vegetable peeler, take long, thin strips, the entire length of the parsnip. You could also slice them into rounds on a mandolin if you have one, but please watch out for your fingers!
Heat a pan with sunflower oil to deep fry, or use a deep fryer set at 170 C. When the oil is hot, deep fry the parsnips. Don’t over load the pan, but rather do it in batches. Also, make sure the oil is not too hot – parsnips contain a lot of natural sugars and therefore can brown very quickly. Once they’re a lovely light golden colour, remove with a slotted spoon onto some kitchen paper to drain. Repeat until all the parsnips have been used up. Season with salt. They can be stored for a day or two in an airtight container.
Parsnip chips make a great textural garnish, adding some crunch, to any meat main dish from beef, chicken to game. They also make a great snack with drinks. So much better than supermarket chips and a great way to impress your friends!
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours