Smoky Parsnip Crisps from Martha Stewart Living

Although it takes about an hour to prepare and fry enough chips for eight, it's worth the effort. They are absolutely irresistible. If kept in resealable plastic bags, they will stay crisp for up to 5 days.

Yield: 8 servings
Community Recipe from


  • 4 pound(s) parsnips peeled
  • 8 cup(s) vegetable oil for deep frying
  • coarse salt for sprinkling
  • mild smoked paprika for sprinkling


  1. 1. Shave long, thin strips from parsnips with a peeler, preferably swivel, turning to use all sides. Reserve ends and cores for another use, such as stock or soup. Toss parsnips strips by hand to separate.
  2. 2. Heat 3 inches oil in a heavy, medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. Return oil to 365 degrees between batches. Before serving, sprinkle with paprika.
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoky Parsnip Crisps from Martha Stewart Living Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy