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Parsnip chips with ancho chilli salt

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

By Rodney Dunn
  • 10 mins preparation
  • 18 mins cooking
  • Serves 6
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Parsnip chips with ancho chilli salt


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


  • 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.

  • Author: Rodney Dunn