Roasted Parsnip Crisps Recipe 465

CRUNCHY PARSNIP RIBBONS

Steps:

• Preheat oven to 200 C.
• Use a vegetable peeler to cut parsnips into long strips.
• Place on lined baking tray.
• Toss with butter, sugar and salt.
• Roast for 10 minutes and toss.
• Roast for another 8 - 10 minutes or till golden and crispy.

ROASTED PARSNIP CRISPS RECIPE - (4.6/5)

Steps:

• 1. Slice parsnips in a food processor or mandolin on a thin (2 mm) setting. 2. Using an olive spray bottle or brush, lightly apply oil to the parsnips. 3. Lay chips out in single layer on baking sheet and apply seasoning. 4. Bake at 350F until lightly browned and crisp. Watch closely as they may take anywhere from 30-35 minutes depending on the amount, the thickness and your oven. 5. At 15 minutes, flip chips and move them around to avoid over cooking the chips on the outer edge. Yield Makes 4 cups of roasted crisps

PARSNIP CRISPS

Steps:

• Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
• Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
• Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.