Parsnip Chips

Homemade chips could not be easier to make yourself. But at my residence, potatoes are rarely the vegetable I use when making my own chips. Beets make AWESOME chips because of their natural sweetness so I decided to try parsnips for that same reason. They were even better! Naturally sweet and sprinkled with sea salt, these crispy veggie chips did not last long and only took 1 parsnip to make enough chips for two.

Parsnips Chips
2 cups of chips
1 large parsnip
peanut oil, for frying
sea salt

Thinly slice the parsnip using a vegetable peeler or mandoline.
Heat the oil to 360 degrees. Drop in the slices parsnips in batches. Make sure not to overcrowd the pan or the oil temperature will drop too low. Stir the chips around in the oil to ensure they crisp evenly. This will take less than 2 minutes each batch.
Fry until golden brown and drain, spread apart, on a paper towel. Sprinkle with sea salt while hot.
Make sure the oil is allowed to rise back up to temperature before adding the second batch.