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.
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:
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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📋 Parsnip Crisps Recipe
Amount Per Serving
Calories 116Calories from Fat 117
% Daily Value*
Saturated Fat 11g69%
* Percent Daily Values are based on a 2000 calorie diet.