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 a world! And even more surprising was when my 12-year-old son said, “These are the best chips ever – make them all the time!”
But I have to come clean with you…
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 or roasted.
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…
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, it’s 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 flavour boost. You won’t even miss those potato chips…
Parsnip Crisps make a great salad topping:
I highly recommend you also 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.
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.
If you don’t have a deep fryer you can still make these on the stove with oil, but I wouldn’t recommend this ( I am very nervous about hot oil). A deep fryer is just safer and they are not very expensive.
However, you are looking for more parsnip recipes and additional delicious ways to use up those veggies from bundle B (onions, cabbage, carrots and potatoes) here are a few:
Parsnip Crisps - Vegan & Gluten-free
- 6 parsnips Peeled and ribboned
- 6 cups olive oil or vegetable oil
- ½ tsp lemon pepper
- ¼ tsp of salt
- 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.
- 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.