Parsnips… it’s not a pleasant sounding word. Maybe that’s why they get a bad wrap. These pale, rough carrot looking things, that smell a little weird (probably because they’re closely related to carrots & parsley). Not the coolest kids on the block though. High in various vitamins, minerals, as well as antioxidants, soluble & insoluble fiber… these guys got it going on!
To make super crispy chips, that are totes cool with your gluten free, paleo, AIP, night shade free life… go parsnips.
Why better than carrots or sweet potato- because these guys get sweet, crunchy, crispy with minimal processing. It’s a revolution!
Ok, maybe I’m getting carried away… why don’t we just get down to the how to:
Heavy bottomed pot (I use myLodge Pre-Seasoned Dutch Oven, 7-Quart)
Coconut oil, you’ll need about 1/2 inch of oil in the pot
Wash & dry parsnip. Heat oil in pot on medium-high. Slice parsnip in to 1/4 thick diagonal slices.
Test oil, insert a wooden spoon, if it sizzles, it’s hot enough (aprx 375F).
Add all your parsnip to the pot. Use a wooden spoon to arrange so they are evenly distributed. Every minute or so, gently stir/ move around so all the chips get evenly fried. Once they are lightly browned & crispy looking remove a few and toss in colander to dry. If they’re crispy, remove the rest. They should not take longer than 6 minutes to cook & you want them light brown & golden, once they turn dark brown they will become bitter.
Toss in colander & sprinkle salt over them. I really liked dipping them in avocado!