Recipe Detail Page

Choose 1 to 2 long fat parsnips (use more if heaps for nibbling are desired); peel. Then, using a vegetable peeler and supporting the parsnip against the counter or cutting board, form very thin, long and wide-as-possible, strips of parsnip. Arrange on a tea towel in a thin layer. Generously salt using a salt shaker. Roll up towel and let parsnips sit for at least 30 minutes or up to a couple of hours. Heat 2 to 3 inches (5 to 8 cm) of peanut or other oil in a deep cast iron pan or shallow Dutch oven over medium-high to high heat until 350°F (180°C) is reached on a thermometer. Working in batches, carefully add a handful of parsnip strips into oil; stir with a spider or slotted spoon. Remove parsnips as they become golden brown about edges onto a baking sheet lined with paper towel. Store airtight. If parsnips lose their crispness, refresh by baking in a 200°F (100°C) oven for 15 minutes or until crisp.