Super Bowl Recipe: Parsnip and Carrot Chips

Photo Credit: Jennifer Martiné.

The kale chip is so 2010. It’s time to update our non-potato chip repertoire with a new vegetable.

Enter Parsnip and Carrot Chips courtesy of Cynthia Nims, author of Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites published by Ten-Speed Press. Last weekend on Good Food Evan spoke to Nims about her Super Bowl recipe ideas. We all know that chips are a must for game watching, so this weekend when you shop the farmers market look out for larger carrots and parsnips to turn into a homemade alternative to Lay’s. (And we won’t judge if you reach for the retro kale too…adding kale chips to this duo sounds like a colorful and tasty addition. You just might want to cook them separately.)

Keep reading for her recipe…

Parsnip and Carrot Chips

Makes 4 to 6 servings

3 large carrots (about 1 pound)

2 large parsnips (about 1 pound)

Vegetable oil, for frying

1 teaspoon kosher salt or flaky or coarse 
sea salt

¹/₂ teaspoon minced fresh thyme

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 or 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 inches 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, 1 to 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 ensure even cooking. When crisped, lift out 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.

Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.