Best 4 Smoky Parsnip Crisps Recipes
**Smoky Parsnip Crisps: A Culinary Delight for Health-Conscious Snackers**
If you're in search of a healthy and delectable snack that tantalizes your taste buds, look no further than smoky parsnip crisps. These crispy and flavorful treats are crafted from wholesome parsnips, infused with a blend of aromatic spices and a hint of smokiness that adds an irresistible depth of flavor. Whether you're a health-conscious individual seeking a nutritious alternative to conventional snacks or a culinary enthusiast craving a unique and satisfying nibble, smoky parsnip crisps are sure to delight. This article offers a collection of recipes that guide you through the process of creating these delectable crisps in your own kitchen, ensuring a delightful and guilt-free snacking experience.
SMOKY PARSNIP CRISPS
Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort: They are absolutely irresistible. If kept in resealable plastic bags, they'll stay crisp for up to five days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 4
Steps:
- Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock or soup.) Toss parsnip strips by hand to separate.
- Heat 3 inches oil in a heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degrees between batches.) Before serving, sprinkle with smoked paprika.
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.
PARSNIP CHIPS
Crisp parsnip chips are much sweeter--and prettier--than those made from potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Using a vegetable peeler (preferably a swivel peeler), peel each parsnip into long, thin strips until you reach core; discard core. Toss strips by hand to separate.
- Heat 4 to 5 inches oil in a Dutch oven until it registers 365 degrees on a deep-fry thermometer. Add a handful of parsnip strips to oil; cook, stirring with a wire or mesh skimmer, until pale golden and crisp, about 30 seconds. Immediately transfer to a paper-towel-lined baking sheet to drain. Season with salt.
- Repeat with remaining strips (adjust heat between batches to keep oil at 365 degrees), transferring cooked chips to a dry section of lined sheet, and seasoning with salt. Serve warm.
PARSNIP CRISPS
Categories Fry Vegetarian Quick & Easy Parsnip Winter Gourmet
Yield Makes 2 garnish or snack servings
Number Of Ingredients 3
Steps:
- Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F.
- While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
- Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.
Tips:
- Choose the right parsnips: Look for firm, blemish-free parsnips that are about the same size. This will help them cook evenly.
- Wash and peel the parsnips: Scrub the parsnips well to remove any dirt or debris. Then, use a vegetable peeler to remove the skin.
- Slice the parsnips thinly: Use a sharp knife or a mandoline to slice the parsnips into thin, even slices. This will help them cook quickly and evenly.
- Toss the parsnips in oil and seasonings: In a large bowl, toss the parsnip slices with olive oil, salt, pepper, and any other desired seasonings. This will help them brown and crisp up in the oven.
- Spread the parsnips in a single layer on a baking sheet: Make sure the parsnips are not touching each other, as this will prevent them from crisping up.
- Bake the parsnips until they are golden brown and crispy: This will take about 20-25 minutes, depending on the thickness of the parsnips. Be sure to flip them halfway through cooking so that they brown evenly.
- Serve the parsnip crisps immediately: They are best enjoyed hot and crispy. You can serve them on their own or with your favorite dipping sauce.
Conclusion:
Smoky parsnip crisps are a delicious and healthy snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. So next time you are looking for a healthy snack, give these smoky parsnip crisps a try!
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