Baked Parsnip Chips Food

BAKED PARSNIPS

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

BAKED PARSNIP CHIPS RECIPE

Steps:

• Preheat oven to 350° F. Slice parsnips about 1/8-inch thick. You'll want each of the slices to be the same thickness. I like to use my slicing attachment on my food processor to do this. Place sliced parsnips in a large bowl. Drizzle olive oil over slices and toss to coat evenly. Sprinkle on salt and pepper then toss again. Lay slices in a single layer on two baking sheets lined with a silicone mat. Do not overlap. Bake for 15 minutes then remove the pan from the oven and flip the slices over. Continue to bake for another 15 minutes then check every 5 minutes to see if they are done. Edges will curl and the center will be firm, not soft. Remove from the oven. Let the chips cool before serving.

EASY BAKED PARSNIP CHIPS/CRISPS

Steps:

• Preheat oven to 400°F Use a mandoline or a vegetable peeler to make long strips of parsnip in very thin slices (about 1-millimetre thick).
• Brush the strips lightly with vegetable oil and place them in a single layer on a parchment-lined baking sheet. Top with another piece of parchment paper and another baking sheet and bake for 7 minutes or until chips are lightly brown and cooked through.
• Cool on baking sheet and season with salt to taste.

PARSNIP CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chile powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.
• Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.

PARSNIP CRISPS

Steps:

• Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
• Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
• Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

ROASTED PARSNIPS

Steps:

• Preheat oven to 450.
• Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
• Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
• Roast until the edges brown, and the parsnips are tender, about 20 minutes.

CRUNCH COATED PARSNIP CHIPS

Steps:

• Preheat the oven in 220oC (Fan 200oc) Gas Mark 7. Place a large roasting tin in the oven to heat up.
• Peel the parsnips, then cut them into evenly sized chunky chips about 2cm in diameter. Place them in a large pan, cover with water add the salt and bring to the boil.
• Let them boil for 2 mins, then remove from the heat and drain. Return to the pan and add the oil and toss to coat. Shake the flour, mustard, pepper over the parsnips, then stir until evenly coated.
• Remove the hot roasting tin from the oven, tip in the parsnips and shake so that the chips are in a single layer. Roast for 25-30 mins, turning the chips half way through the cooking time until they are golden and crisp. Serve straight away sprinkled with a little salt if liked.

PARSNIP CHIPS

Steps:

• Using a vegetable peeler (preferably a swivel peeler), peel each parsnip into long, thin strips until you reach core; discard core. Toss strips by hand to separate.
• Heat 4 to 5 inches oil in a Dutch oven until it registers 365 degrees on a deep-fry thermometer. Add a handful of parsnip strips to oil; cook, stirring with a wire or mesh skimmer, until pale golden and crisp, about 30 seconds. Immediately transfer to a paper-towel-lined baking sheet to drain. Season with salt.
• Repeat with remaining strips (adjust heat between batches to keep oil at 365 degrees), transferring cooked chips to a dry section of lined sheet, and seasoning with salt. Serve warm.

BAKED PARSNIP FRIES WITH ROSEMARY

Steps:

• Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
• Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.