Have you ever wondered what to do with parsnips? Well, I have. For the second year in a row, my kids' school is doing the Farm to School Fundraiser. And when I got the veggie bundle with the parsnips again, it got me thinking about parsnip recipes. Since I made these parsnip crisps last year and was pleasantly surprised at how satisfying they are as a snack, I decided to make them again and this time, I'd share them with the world.
And even more surprising was when my 12-year-old son said, "These parsnip chips are the best chips ever - make them all the time!" These fried parsnip ribbons are popular through the fall and winter when this root vegetable is in season.
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But I have to come clean with you. I was never a fan of parsnips before I made these deep-fried parsnips! In fact, when I was a kid and my Mom would be cooking parsnips, I would gag at the mere sight of them. But to be completely fair, I had only ever eaten them boiled. Deep-frying parsnips is a game-changer!
💭What to do with parsnip crisps?
- salad topping
- soup topper
- serve them on the side of sandwiches, as you would potato chips * you can even put them IN your sandwich, as you would potato chips
- eat them straight up, as a snack
A few years back, I was having lunch at a restaurant in Calgary, when these little deep-fried parsnip chips arrived on the top of my salad, completely altering every notion I ever had about parsnips! I was in food love...
I highly recommend you try these parsnip crisps on your salad- they are a fantastic salad topper! Believe me, you will be running out to buy more parsnips after you taste these guys.
I guess it's because deep-frying makes everything better. And I will eat just about anything that has been deep-fried.
But deep-fried vegetables ?! That's a no-brainer. And since that is about as healthy as deep-fried is going to get, fried parsnips are my kind of snack! Oh and the addition of lemon pepper (which I happen to be a BIG fan of), with a little salt, really gives them a nice tangy flavor boost. You won't even miss those potato chips...
🥘 Ingredients
For this fried parsnips recipe, you'll need:
- large parsnips (choose larger parsnips, as it's easier to ribbon them)
- olive oil or vegetable oil
- lemon pepper
- salt
🍽 Equipment
If you don't have a deep fryer (affiliate link) you can still make these fried parsnip ribbons on the stove with oil, but I would NOT recommend this ( I am very nervous about cooking with hot oil). A deep fryer is just safer and they are not very expensive.
🔪 Instructions
I recommend using a deep fryer to make this deep-fried parsnips recipe - it's the safest way:
- Peel skin from parsnips. Shave long, thin strips/ribbons from parsnips with a vegetable peeler (see video below)) turning to use all sides of a large parsnip.
🎥 Video
I simply use a vegetable peeler to cut the parsnip ribbons. If you're not sure how to do that, just watch this video: How to ribbon parsnips with a vegetable peeler. Just remember that parsnips are harder to ribbon than zucchini so the ribbons won't be as long or as perfect.
- Heat oil in a deep fryer or heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer.
- Add parsnip ribbons to the oil in small handfuls, turning gently with a wire skimmer or slotted spoon, until pale gold and crisp, about 2 minutes.
- Transfer crisps to paper towels to drain, and sprinkle with lemon pepper and a little salt, if desired.
* NO deep fryer method:
You can use a deep pot to fry the parsnip crips in but I do NOT recommend this. Hot oil can be dangerous. But if you are going to use this method, do so at your own risk:
- The fat should be deep enough to let the crisps come to the top and float free at the bottom.
- Heat the fat in a deep pan, with a flat bottom, to 375 degrees F. *test the temperature by frying a parsnip ribbon in the oil for a minute or two.
- Immerse the parsnip ribbons gently into the hot fat using a long-handled slotted spoon that has been greased by being dipped into the hot fat.
- Deep fry about 2 minutes.
- Remove with a slotted spoon and drain on paper towel. Pat dry to remove excess oil.
- Sprinkle on lemon pepper and salt.
NOTE: Air Fryer Parsnip Crisps: You can make these in the air fryer if you use a mandoline slicer (affiliate links) to get the ribbons a uniform size, although parsnips have a woody core, so it makes it a little more challenging. And you will need to spray quite a bit of oil on them (a non-propellant spray like avocado oil or canola oil are the best oils to use). Air fry them on 350 degrees F for about 15 minutes, depending on the size of your ribbons. You'll need to check frequently so the smaller ones don't burn and stop and shake halfway through.
💭Top Tip
Leftover Parsnip pieces: I grated up the remainder of the parsnip (that I couldn't ribbon) and used it in my Ground Turkey Shepherd's Pie. You can even freeze the grated parsnip in a Ziploc freezer bag for future use!
🌡️Storage
Store these parsnip chips in an airtight container for up to a week.
👪 Serving Size
This recipe serves 4. You can also cut this recipe in half by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like and the quantities will automatically adjust.
⭐ Reviews
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📋 Parsnip Crisps Recipe
Ingredients
- 6 parsnips Peeled and ribboned
- 6 cups olive oil or vegetable oil
- ½ teaspoon lemon pepper
- ¼ teaspoon of salt
Instructions
- Peel skin from parsnips. Shave long, thin strips/ribbons from parsnips with a vegetable peeler (see video in NOTES) turning to use all sides of the parsnip.
- Heat oil in a deep fryer or heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer.
- Add parsnip ribbons to the oil in small handfuls, turning gently with a wire skimmer or slotted spoon, until pale gold and crisp, about 2 minutes.
- Transfer crisps to paper towels to drain, and sprinkle with lemon pepper and a little salt, if desired.
Notes
- The fat should be deep enough to let the crisps come to the top and float free at the bottom.
- Heat the fat in a deep pan, with a flat bottom, to 375 degrees F. *test the temperature by frying a parsnip ribbon in the oil for a minute or two.
- Immerse the parsnip ribbons gently into the hot fat using long handled slotted spoon that has been greased by being dipped into the hot fat.
- Deep fry about 2 minutes.
- Remove with slotted spoon and drain on paper towel. Pat dry.
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