Directions

1. Heat the oil in a deep soup pot (about 2 inches deep) until 318°F. If you don’t have a deep fryer, or would prefer to roast the parsnips and sage, see variation at conclusion of recipe.

   
   

2. Using a peeler, create long ribbons of parsnip, pulling from top to bottom.

   
   

3. Place small handful in deep fryer and swirl with chopsticks to create different shapes.

   
   

4. Fry until there are very little bubbles left surrounding chips and water has been cooked out. You do not want any color.

   
   

5. Remove from oil, placing on paper towels to drain and sprinkle with a little kosher salt.

   
   

6. Repeat the procedure with the sage leaves. Store at room temperature until ready to use.
   

Variation – Oven-Roasted

1. Preheat oven to 225°F.

   
   

2. Chop the fresh sage leaves.
   

3. Arranged peeled long parsnip ribbons on parchment lined or oil sprayed baking sheet.

   
   

4. Sprinkle with chopped sage.
   

5. Bake the ribbons for 30 minutes, and then rotate.

   
   

6. Bake an additional 30 minutes, or until ribbon edges begin to brown.
   

7. Pull finished ribbons as necessary and continue to cook others until nicely browned and crispy. 

8. Allow to cool on baking sheets. Season with salt & serve.