Parsnip and Carrot Chips

Name: Parsnip and Carrot Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams large carrots (about; 1 teaspoon kosher salt or flaky or coarse sea salt; 1 teaspoons minced fresh thyme; 454 grams large parsnips (about; 6 servings Vegetable oil, for frying

Parsnip and Carrot Chips might be just the side dish you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, fodmap friendly, whole 30, and vegan recipe has 100 calories, 2g of protein, and 2g of fat per serving. This recipe serves 6. Head to the store and pick up carrots, coarse sea salt, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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).

Ingredients you will need

Vegetable

Parsnip

Carrot

Equipment you will use

Peeler

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Thyme

Salt

Cooking Oil

Dry Seasoning Rub

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.

Ingredients you will need

Vegetable

Spread

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

Ingredients you will need

French Fries

Thyme

Salt

Equipment you will use

Bowl

Cynthia Nims studied cooking at La Varenne Ecole de Cuisine and has authored or coauthored thirteen cookbooks, including Gourmet Game Night, Memorable Recipes, and Rover's. She is the former editor of Simply Seafood magazine and food editor for Seattle Magazine, and she contributes to Cooking Light, Coasting Living, and Sunset. She ahd her husband live in Seattle, Washington, and her blog, Mon Appétit, can be found at www.monappetit.com.

Ingredients you will need

Seafood