Parsnip Chips

parsnip chips

Parsnip Chips

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Parsnip chips make a welcome alternative to potato chips, and they have more flavour. Serve them sprinkled with grated Parmesan cheese as an accompaniment to grilled chops or sausages.
Servings: 4
Calories: 141


  • 1 lb parsnips peeled and sliced into chip shapes
  • Salt
  • Oil for deep-fat frying
  • 2 oz Parmesan cheese grated, to finish


  • Cook the parsnips in boiling salted water for 10 to 15 minutes, or until just tender. Drain and dry thoroughly on a clean tea towel or absorbent kitchen paper.
  • Gently heat oil in a deep-frying pan until it is hot enough to turn a stale bread cube golden in 30 seconds (190°C/375°F on a deep-frying thermometer).
  • Put in the parsnips, in a frying basket, and fry for 5 minutes or until golden-brown.
  • Lift out and drain on absorbent kitchen paper. Transfer to a hot serving dish, sprinkle with the cheese and serve immediately.
Calories: 141 kcal
Carbohydrates: 21 g
Protein: 6 g
Fat: 4g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 238 mg
Potassium: 438 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 111 IU
Vitamin C: 19 mg
Calcium: 209 mg
Iron: 1 mg
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