Parsnip & Carrot Chips

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb large carrot
• 1 lb large parsnip
• vegetable oil, for frying
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh thyme, minced

Recipe

• 1 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.
• 2 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
• 3 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).
• 4 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.
• 5 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.
• 6 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
• 7 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.
• 8 transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. they will be best served shortly after frying.