Parsnip & Carrot Chips
- 1 lb large carrot
- 1 lb large parsnip
- vegetable oil, for frying
- 1 teaspoon kosher salt
- 12 teaspoon fresh thyme, minced
- Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying.
- These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.
- After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl.
- Turn the carrot in your hand about one quarter turn after
- every 4-5 strips, so you'll generally have strips of similar width and length overall.
- Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
- Pour about 2" 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.
- While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
- Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, about 1-2 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
- 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, sprinkle the thyme-salt mixture over them, and serve.
- They will be best served shortly after frying.
carrot, parsnip, vegetable oil, kosher salt, fresh thyme
Taken from www.food.com/recipe/parsnip-carrot-chips-492481 (may not work)