Recipe: Parsnip Chips
A delicious snack, parsnip chips can be fried or baked until golden brown and lightly crisped. Serve with a cucumber-dill yogurt dip for a healthy treat or as a side dish to lamb burgers, braised short ribs or roasted chicken.
This recipe written by Gabriel Avila-Mooney and featured in Farm Notes
- For Spice Mix:
- 1 tsp fennel seeds, roasted and ground
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- Fresh ground pepper
- 1 lb parsnips, peeled and sliced
- 2 Tbsp peanut oil (for frying)
- 2 Tbsp coconut oil, melted OR other high-heat oil (for baking)
- For Yogurt Dip:
- 1 cup plain yogurt
- 1/2 cucumber, peeled, seeded and finely diced
- 1 Tbsp fresh dill, minced
- 1 tsp celery salt
- Mix spices together in a small dish and set aside.
- Use a food processor or mandolin to make uniform 1/8-inch crosswise slices of parsnips.
- If frying, preheat peanut oil to 365º in a heavy pan on high heat. Fry parsnips to a golden brown and drain on paper towels. Toss with mixed spices and salt to taste while warm. If baking, pat slices dry with paper towels, toss in your choice of oil, add spices and sprinkle with salt. Roast in a preheated 475º oven for about 5 minutes, then turn them to roast the other side for another 5 minutes, or until they are nicely browned. Mix yogurt dip ingredients together and serve on the side with warm chips.