4 pounds parsnips, peeled
vegetable oil, for deep frying (about 8 cups)
coarse salt, for sprinkling
mild smoked paprika, for sprinkling
- Shave long, thin strips from parsnips with a peeler. preferably swivel, turning to use all sides.
- Toss strips by hand to separate.
- Heat 3 inches oil in a heavy pan 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, sprinkle with salt.
- Return oil to 365 degrees between batches).
- Before serving, sprinkle with smoked paprika.