Prep 30 mins
Cook 30 mins
by Cynthia Nims, "Salty Snacks, Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites" http://tryintothrowyourarms.weebly.com/6/post/2012/12/parsnip-carrot-chips.html
- Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.
- 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 4-5 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" 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, about 1-2 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
- 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.