Deep-Fried Parsnip Chips

Basic Recipe 47

Preparation info

  • Difficulty


  • Makes



Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 2 Medium parsnips
  • Vegetable oil for deep-frying
  • Salt
  • Freshly ground pepper


Peel the parsnips, top-and-tail them and thinly slice on a mandolin. In a heavy-based saucepan, heat the oil to 180°C. Add the parsnips and, stirring frequently, deep-fry until they are crisp and golden brown. Remove from the heat and use a slotted spoon to lift the deep-fried parsnip chips out of the oil. Place on kitchen paper to absorb any excess oil. Season to taste with salt and freshly ground pepper. When the oil has cooled, pass it through a fine sieve into a clean container, ready to use again.