Parsnip and Sweet Potato Chips with Lemon Pea Dip
Root veggies lend kick (think ginger, garlic and horseradish), color (beet-red and carrot-orange) and nutrition (they’re loaded with Vitamin A and potassium) to your favorite dishes. So head to the cellar or market and pull out your paring knife. These root vegetable recipes came straight from Grandma’s kitchen.
These can be fried in a heavy skillet on the stove but are best done in a deep fryer.
Ingredients
- 1 parsnip, scrubbed and sliced very thin
- 3 sweet potatoes, scrubbed and sliced very thin
- 1 pint of vegetable oil (or enough to fill your skillet or fryer with several inches)
- sea salt
- ground pepper
For Lemon Pea Dip
- 1 cup frozen baby peas
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 lemon, juiced
Directions
Heat oil until it sizzles when you put in a slice of parsnip or sweet potato. Fry small handfuls of parsnips until they begin to turn brown. Drain on paper towel and sprinkle with sea salt and pepper. Repeat with sweet potatoes.
Serves approximately 6.
