Parsnip chips4large parsnipsFor deep-frying:Vegetable oilAncho chilli salt½ancho chilli (see note)2small dried red chillies
Peel parsnips and, using a mandolin or peeler, slice lengthways into long, thin shavings. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C and
fry parsnip, in batches, for 3-4 minutes or until just starting to turn golden. Drain on an absorbent paper-lined tray.
For ancho chilli salt, dry-fry chillies in a frying pan over medium heat for 5 minutes
or until fragrant and slightly blackened, then cool. Place chillies in a mortar and, using a pestle, pound until finely ground, then combine with 2 tbsp sea salt.
Scatter ancho chilli salt over parsnip chips to taste and serve at room temperature. Parsnip chips are best made up to 8 hours before serving.
Note Ancho chillies are available from Herbie's Spices and