Equipment
* optional
Ingredients
Vegetables
- 500 g parsnips, washed and scrubbed
Frying & Seasoning
- 500 ml neutral vegetable oil
- 30 g unsalted butter, cubed
- sea salt flakes
- 2 g fresh thyme leaves
Nutrition (per serving)
Method
Using a vegetable peeler, peel the outer skin of the parsnips and discard. Continue peeling the parsnip lengthways to create long, thin ribbons. Rotate the parsnip as you work. Stop when you reach the woody central core.
Pat the parsnip ribbons thoroughly dry with paper towels. Excess moisture will lower the oil temperature and prevent crisping.
Pour the vegetable oil into a large high-sided skillet to a depth of about 2cm. Heat over medium-high heat until the oil reaches 175°C/350°F. If you don't have a thermometer, a test ribbon should sizzle vigorously immediately upon contact.
Fry the ribbons in small batches to avoid overcrowding the pan. Cook for 2-3 minutes, turning occasionally with a slotted spoon, until they are curled, crisp, and golden brown.
Remove fried parsnips with a slotted spoon and drain on a paper towel-lined plate or wire rack.
While the parsnips are still hot, add the butter to the hot pan (after turning off the heat) or melt separately, and lightly drizzle over the crisps, then immediately season generously with sea salt and fresh thyme leaves.
Chef's Notes
- The core of large parsnips can be woody and fibrous. Stop peeling when you feel resistance or see a distinct textural change in the center.
- Seasoning immediately while the oil is still on the surface helps the salt adhere to the chips.
- For a deeper flavor profile, you can brown the butter separately before drizzling, adding a nutty aroma that complements the parsnips.
- Ensure the parsnips are as dry as possible before frying to prevent dangerous oil splatter.
