PARSNIP CHIPS

I do enjoy a good chip. Not all the time but if available, I will snack. Vegetable chips can be weird....Sometimes soggy...sometimes the mouth feel isn't crunchy...its just straight fryer oil. That makes me frown... I didn't make anyone frown when I garnished my roasted winter vegetable soup with parsnip chips! They were soooo good, I had to make extra because my staff and I kept snacking on them all night in the kitchen! Check it out!

PARSNIP CHIPS

1 bag of parsnips, peeled and ends trimmed

Wondra flour

frying oil

sea salt

Japanese mandolin (or a peeler)

Peel parsnips and trim off edges. Cut in half.  With the larger half, slice thin strips of parsnips on mandolin (or with a peeler) . Toss parsnips in a small amount of wondra flour, shaking off excess. Drop in hot oil and fry just until the edges begin to turn brown. Scoop out and drain on a paper towel. Sprinkle with sea salt while still hot and enjoy!