Parsnip and Carrot Chips Recipe

Make veggie chips from parsnips and carrots—a tasty way to get a crunchy snack with aromatic thyme.


| March 2013



Parsnip and Carrot Chips

These parsnip and carrot chips have a light and delicate crunch, plus a natural sweetness.

Cover Courtesy Ten Speed Press

With all the excess sodium in prepackaged foods and hidden, dangerous preservatives, it’s smart (as well as delicious) to make your own snacks from scratch. In Salty Snacks (Ten Speed Press, 2012), chef and author Cynthia Nims offers seventy-five recipes for homemade snacks such as veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies and snack mixes that put a fresh, crunchy spin on homemade nibbles.

You can buy this book in the Mother Earth Living store: Salty Snacks.

Parsnip and Carrot Chips Recipe

Makes 4 to 6 servings

• 3 large carrots (about 1 pound)
• 2 large parsnips (about 1 pound)
• Vegetable oil, for frying
• 1 teaspoon kosher salt or flaky or coarse sea salt
• 1/2 teaspoon minced fresh thyme

1. 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).

2. 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.





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