AT A GLANCE
|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.