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Parsnip Crisps

These keep for at least a week in an airtight container. The same method can be applied to carrots, beetroots and any root veg, I particularly love Jerusalem artichoke. As well as delicious on their own with drinks I often use them as a garnish on dishes.

4 parsnips, peeled

vegetable oil for frying

Sea salt

pepper

Using a vegetable peeler, slice the parsnips. Have a plate lined with kitchen paper ready.

Heat about 4cm of oil in a saucepan to 150C. Drop in the shavings of parsnip (you may need to do this in batches). Fry until they start to turn golden. Keep an eye so they don’t burn. Remove with a spider strainer onto the kitchen paper. Sprinkle with sea salt and a grinding of pepper. Repeat until all cooked.

Parsnip crisps

Parsnip crisps

Jules
These keep for at least a week in an airtight container. The same method can be applied to carrots, beetroots and any root veg, I particularly love Jerusalem artichoke. As well as delicious on their own with drinks I often use them as a garnish on dishes
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Canapé, Snack
Servings 6 servings
Calories 134 kcal

Equipment

Spider strainer (or slotted spoon)

Ingredients
  

  • 4 Parsnips peeled
  • vegetable oil for frying
  • sea salt & pepper

Instructions
 

  • Using a vegetable peeler, slice the parsnips. Have a plate lined with kitchen paper ready.
  • Heat about 4cm of oil in a saucepan to 150C. Drop in the shavings of parsnip (you may need to do this in batches). Fry until they start to turn golden. Keep an eye so they don't burn. Remove with a spider strainer onto the kitchen paper. Sprinkle with sea salt and a grinding of pepper. Repeat until all cooked.

Nutrition

Sodium: 8mgCalcium: 30mgVitamin C: 14mgSugar: 4gFiber: 4gPotassium: 313mgCalories: 134kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 9gProtein: 1gCarbohydrates: 15gIron: 1mg
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