Parsnip chips with ancho chilli salt

AT A GLANCE

  • Serves 6 people

  •  
  • 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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

FEATURED IN

Nov 2007

Nov 2007

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