Fried Parsnips Recipe: How to Make Parsnip Chips

Fried parsnips are wedges or slices of parsnip cooked in oil, similar to french fries or potato chips, depending on how you cut them. Parsnips are starchy and rich, resembling a light-colored carrot, but they have a texture and flavor that is more in line with yucca, unripe plantain, or turnip. Fried parsnip chips are a perfect side dish alongside a burger, an ideal appetizer paired with guacamole or french onion dip, or simply a late-night snack.

Parsnips have a knobby exterior that you can peel away, revealing a pale-colored interior. When buying parsnips, look for straight, small, smooth-skinned roots. Avoid shriveled parsnips or ones that have splits and brown spots on them. Here’s what else to know:

1. 1. Choose a neutral oil. For deep-frying, use a neutral-tasting oil with a high smoke point like peanut oil, canola oil, vegetable oil, or safflower oil—don’t use olive oil.
2. 2. Double down on parsnip flavor. For the most parsnip flavor, try multiple preparations of parsnip in a single dish. Use deep-fried parsnip chips as a crunchy garnish for Chef Thomas Keller’s creamy parsnip purée.
3. 3. Mix and match vegetables. Bolster your non-potato chips by adding other vegetables that cut similarly: turnips, celeriac, beets, yucca, rutabaga, sweet potatoes, and even Brussels sprouts. Incorporate multiple vegetables for a variety of flavors, textures, and consistencies. Steer clear of squash or zucchini, which contain too much water and may turn out mushy.
4. 4. Prep your parsnips. You don’t have to peel parsnips, but many cooks opt to do so. The outer skin can be tough and bitter, especially with larger specimens. When making fried parsnip chips, cut them as thinly as possible, ideally with a mandoline if you have one on hand. To make parsnip fries, cut the root into wedges.
5. 5. Season generously. Keep the seasoning simple with salt and pepper, or go bold with herbs and spices. Try fresh rosemary and lemon pepper seasoning or oregano, crushed red pepper, and garlic powder for a Mediterranean flavor profile, or go Middle Eastern with sumac or za’atar. If you don’t like too much heat, use paprika for color.
6. 6. Use the oven. If you don’t want to deep-fry or shallow-fry parsnips, you can air-fry or roast them, which uses less oil. Choose a rimmed baking sheet large enough to fit all your parsnip pieces in a single layer. (The vegetables will steam rather than crisp up if you crowd the pan.) Ensure your sheet tray or baking sheet is devoid of warps or cooked-on stains and is durable enough to withstand higher cooking temperatures. Use enough oil to prevent the parsnips from sticking to the pan. You can line your baking sheet with parchment paper or a silicone baking mat for extra insurance, but the parsnips may not get as crispy.