Parsnip Chips
Ingredients
Directions
Prepare
Scrape the parsnips and slice them very thin.
Soak the slices in cold water with salt for 30 minutes.
Dry the parsnip slices.
Fry
Fry the slices in hot fat until crisp.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Parsnips
- Provide the chip itself, and their natural sugars brown as they fry.
- Fat for frying
- Conducts heat quickly, driving off moisture so the slices crisp on the surface.
The step that matters
Dry the parsnip slices. Surface water must be removed before frying. Water has to boil off first, so wet slices steam instead of crisping, and they can spatter in hot fat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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