Parsnip & Carrot Chips
by Cynthia Nims, "Salty Snacks, Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites"
1 pound large carrots
1 pound large parsnips
vegetable oil, for frying
1 teaspoon kosher salt
1/2 teaspoon fresh thyme, minced
Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.
After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one quarter turn after
every 4-5 strips, so you'll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
Pour about 2" of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375 F over medium heat.
While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, about 1-2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help
the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.
Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini