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Parsnip chips with ancho chilli salt

You'll need

  Parsnip chips 4 large parsnips For deep-frying: Vegetable oil   Ancho chilli salt ½ ancho chilli (see note) 2 small dried red chillies


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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 select delicatessens.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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