Parsnip Crisps

I have to confess to loving potato chips when they are well made. I also think parsnips are great. I love them for their earthy sweetness. This dish combines the best of them both. There are two ways to cook them here, and there are two shapes that are discussed as well. The round chips are, well, chips, and are great for snacks or as a side, while the ribbons are great as a garnish as well as snack. Having been spoiled by using restaurant deep fryers, I seldom deep fry anything now. If you do wish to deep fry, be sure to use oil at least 1½ inches deep and not to overload the pan or the chips won’t get crisp.

METHOD:

1) Deep Fried:

Slice the parsnips into rounds 1/8^th inch thin or thinner (preferable) for chips, or using a peeler, pushing fairly hard, scrape off wide ribbons of parsnip. Heat the oil in a wide pot that is at least 3 inches deep until you can see the surface rippling. (Around 365°F if you have the right kind of thermometer) Toss in a little piece of bread and if it floats right back up and starts to brown, your oil is ready. Carefully add some parsnip to the oil and fry until it is golden brown. Use a spider or slotted spoon to remove the parsnip to a sheet pan lined with paper towels and allow to drain. Sprinkle with salt and pepper right away. If using the herbs, fry them ahead of the parsnips so they are crisp, and then sprinkle over the parsnip when it is time to serve. Be sure not to over-crowd the pan or the temperature will drop and there will be raw parsnip in with the lovely crispy bits. If making the ribbons for garnish, either use them right away or store them in a plastic tub on paper towels and you can throw them into a hot oven at the last moment to warm them up.

2) Oven “Fried”:

Heat the oven to 475°F. Position the racks in the two center-most positions. Slice the parsnips into rounds 1/8^th inch thin or thinner (preferable) for chips, or using a peeler, pushing fairly hard, scrape off  wide  ribbons of parsnip.Line a couple sheet pans with baking parchment or non-stick mats. Spritz the parsnips chips/shreds with oil and toss to coat well. If you wish, you could melt (or clarify, which works better) 2 tablespoons unsalted butter and add it to the parsnips in the bowl, tossing to coat. Season the parsnips well, and lay out on the sheet pans leaving space between them and not overlapping. Bake for 5-8 minutes, then using a spatula, turn the parsnips on the sheet pan. Cook for another 5 or so minutes, just until golden brown. Remove from the oven and let cool a couple minutes, during which time the chips/ribbons should crisp up. They are ready to serve or to reserve, storing in airtight plastic until needed.

Serves: 4

Source: Chef Andrew Cohen