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Parsnip chips with ancho chilli salt

Australian Gourmet Traveller snack recipe for parsnip chips with ancho chilli salt
Pure Indulgence

Parsnip chips with ancho chilli salt

Ben Dearnley
6
10M
18M
28M

Ingredients

Parsnip chips
Ancho chilli salt

Method

Main

1.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.
2.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.
3.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.

Notes

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