Boistfort Valley Farm
Community Supported Recipe Box

Parsnip and Carrot Chips


  • 3 large carrots (about 1 pound)
  • 2 large parsnips (about 1 pound)
  • Vegetable oil, for frying
  • 1 teaspoon kosher salt or flaky or coarse sea salt


dish: side
season: fall

After peeling one of the carrots or parsnips, use the vegetable peeler to peel away long strips from the whole length of the root, allowing the strips to drop into a large bowl. Discard the core of the roots. Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.

Transfer the chips to a serving bowl and sprinkle the salt mixture over them. They are best served hot.

Epicurious, January 2013