Parsnip And Carrot Chips
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Carrot (about 1 pound)2 large
Parsnip (about 1 pound)1 tsp
Kosher Salt1 tsp
Thyme (minced fresh)Directions:
1
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
2
Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you'll generally have strips of similar width and length overall
3
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)
4
Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan)
5
Bring to 375°F over medium heat
6
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
7
Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes
8
Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking
9
When crisped, lift out the strips and scatter them on paper towels to drain
10
Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed
11
Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve
12
They will be best served shortly after frying
13
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
14
Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you'll generally have strips of similar width and length overall
15
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)
16
Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan)
17
Bring to 375°F over medium heat
18
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
19
Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes
20
Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking
21
When crisped, lift out the strips and scatter them on paper towels to drain
22
Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed
23
Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve
24
They will be best served shortly after frying