Keep calm people! I haven’t gone off my rocker, or forsaken low carb eating! I have, however, recently been enlightened to the possibilities of the parsnip! Due to it’s high fiber content, the net carbs in parsnips are actually surprisingly low for a root vegetable. A one cup serving of raw parsnips has just 100 calories and 17 grams of net carbs.
Now for those of you limiting your carbs to 20 per day or less, that may still be pretty hefty. Enter the chip! This recipe makes about 4 cups of cooked chips from the equivalent of 1 cup of raw parsnips. A heaping one cup serving of chips has only 4g net carbs. It’s a perfect snack that can even fit into a very low carb diet if you plan it out right.
And they are oh so good! They have that slightly sweet thing going on, so when you eat them all crispy and salty and stuff – woo boy are they good. Now if you end up eating the whole batch in one sitting? Well I accept zero responsibility for that – but you might want to make sure you aren’t alone with the bowl just in case!
Makes about 4 cups of chips
2 medium parsnips, peeled & sliced
oil for frying (your choice)
That’s it people! So easy! You can try to cut these thin with a knife, but to get the best results, use a mandolin or some other tool to give you thin, uniform slices. Heat your oil to about 350 degrees and add chips in small batches. They fry really quickly so be careful! 20 – 30 seconds per batch is all you really need to get these a nice golden brown. Place on paper towels and sprinkle with kosher or sea salt.
Alternatively, you can toss these in a tablespoon of olive oil and place them on a parchment lined baking sheet. Bake at 350 degrees for about 6 – 8 minutes until golden brown. I tried it both ways and frying them produced better looking chips, but baking them still got them crispy and delicious so use whichever method you prefer.
Now I don’t usually do tutorials, but I’m going to make an exception here because I can’t stress enough that these fry quickly and there are mere seconds between too raw, just right, and overdone. Once they get too dark, they take on a bitter unpleasant flavor that makes them pretty much inedible. So here are some photos and tanning metaphors to help you out if you aren’t sure what they should look like…
Even though your chips can burn quickly and that would be bad, if you panic and take them out prematurely they will look like this. Anemic looking and still slightly soggy, this chip makes me sad because it never reached it’s full snack food potential. I call this look “Summer in Fargo.”
Now this is what you are looking for! This chip has a lovely golden glow – she’s beautiful, and she knows it. I call this one “Summer in the Hamptons.”
But oops, only 5 – 10 seconds later you’ve gone to far, and now you have this debacle. Way too dark and definitely bitter by now, you might still eat it but you won’t enjoy it. I call this look “Jersey Shore.”
Finally, you’ve reached the point of no return. This chip is currently being held on charges for putting its baby chip in a tanning bed. It is shunned and ridiculed by all. Never do this to your chip. Ever.
Well there you have it peeps – no excuse not to churn out some perfectly delicious parsnip chips now!
Approximate nutrition data per 1 cup serving: 45 calories, 2g fat, 4g net carbs