I don’t make these parsnip crisps too often for obvious reasons – BUT they always go down incredibly well and are made from only 3 ingredients! Your family and friends will be seriously impressed…
Parsnips – 3 or 4 medium sized ones
Sunflower or vegetable oil
A couple of bread cubes – to help test the oil temperature
- Fill a medium sized sauce pan one third to half full of sunflower oil
- Arrange a plate lined with kitchen paper, a slotted spoon, a saucepan lid and your sea salt close to your hob – the key to successful frying is being organised!
- Wash, dry and then ‘shave’ your parsnips into thin strips using a peeler
- Gently heat your oil to a temperature where your bread cube takes 15 -20 seconds to turn golden in the hot oil. If the bread browns any faster it is too hot, too cool and your parsnip won’t crisp up.
- Using tongues or a slotted spoon gently lower a handful of parsnip shavings into the hot oil – you will need to cook them in batches. Too many parsnips and the oil temperature reduces and the water content of the parsnip stops it going crispy.
- Cook until lightly golden -this should be a minute or 2.
- Using a slotted spoon, take your parsnip crisps out of the oil and place on kitchen paper. Sprinkle lightly with salt (this helps draw the oil out).
- Repeat with other batches.
- The parsnip crisps can be stored in an airtight container for 24 hours – 48 hours if they last that long!
IMPORTANT: hot oil is extremely dangerous so make sure kids are well clear of the hob. Saucepan lid is important if the oil catches alight.
Tip: You can reuse your oil after you have made your parsnip crisps – just allow it to cool fully, then strain it and return it to your bottle for next time.
How kids can help
- Washing, drying and peeling the parsnips
- Taste testing!