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Home » Recipes » Courses » Snacks

Parsnip Crisps

Published: Oct 7, 2017 by Terri Gilson · Modified: Apr 19, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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Jump to Recipe
pinterest pin with orange text on black background on top and photo of parsnip crisps in an orange bowl

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.

parsnip crisps in an orange bowl on white surface

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 a 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!"

But  I have to come clean with you...

Jump to:
  • 🥘 Ingredients
  • 💭What to do with parsnip crisps?
  • 🍽 Equipment
  • 🔪 Instructions
  • 🎥 Video
  • 👪 Serving Size
  • ⭐ Reviews
  • 📋 Parsnip Crisps Recipe
  • 🍽 More Vegetable Recipes (with Farm to School Fundraiser bundles)
Parsnip chips

I've never been a fan of 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!

A few years back, I was having lunch at the Red Water Grill 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...

parsnips chips on top of salad in a white bowl

I guess it's because deep-frying makes everything good. 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:

  • parsnips
  • olive oil or vegetable oil
  • lemon pepper
  • salt
parsnip crisps in an orange bowl on white surface with salt and lemon pepper in the background

💭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

I highly recommend you give these parsnip crisps a try 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.

🍽 Equipment

If you don't have a deep fryer (affiliate link) you can still make these 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. See more Amazon recommendations in NOTES.

🔪 Instructions

I recommend using a deep fryer - it's the safest way:

  1. Peel skin from parsnips. Shave long, thin strips/ribbons from parsnips with a vegetable peeler (see video below)) turning to use all sides of the parsnip. 
  2. Heat oil in a deep fryer or heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. 
  3. 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.
  4. 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 don't recommend this. Hot oil can be dangerous. But if you are going to use this method:

  1. The fat should be deep enough to let the crisps come to the top and float free at the bottom.
  2. 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. 
  3. 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. 
  4. Deep fry about 2 minutes. 
  5. Remove with slotted spoon and drain on paper towel. Pat dry.
above shot of an orange bowl of parsnip chips on a white faux wood surface

🎥 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.

👪 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. 

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below!

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

parsnip crisps/fried parsnips in an orange bowl on white surface
Print

📋 Parsnip Crisps Recipe

These Vegan and Gluten-free Parsnip Crisps with lemon pepper and salt are a great snack or crunchy salad topper (instead of croutons).
Course Snack, topper
Cuisine American, Canadian, North American
Keyword chocolate chips, crisps, parsnip, parsnips
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 People
Calories 116kcal
Author Terri Gilson
Prevent your screen from going dark

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

Video: How to make vegetable ribbons
 * NO deep fryer method:
You can use a deep pot to fry the parsnip crips in but I don't recommend this. Hot oil can be dangerous. But if you are going to use this method:
  1. The fat should be deep enough to let the crisps come to the top and float free at the bottom.
  2. 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. 
  3. 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. 
  4. Deep fry about 2 minutes. 
  5. Remove with slotted spoon and drain on paper towel. Pat dry.
My Amazon Recommendations (affiliate links)

Nutrition Facts
📋 Parsnip Crisps Recipe
Amount Per Serving
Calories 116 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g69%
Sodium 145mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 116kcal | Fat: 13g | Saturated Fat: 11g | Sodium: 145mg
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🍽 More Vegetable Recipes (with Farm to School Fundraiser bundles)

  • Lazy Slow Cooker Cabbage Rolls
  • Award-Winning Creamy Carrot Soup
  • Healthy Carrot Muffins
  • Loaded Pierogi Soup
  • Skinny Coleslaw Recipe
  • Ground Turkey Shepherd's Pie
  • Healthy Carrot Bread

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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