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Mark Hix

Parsnip chips

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Ingredients

  • 2 parsnips, trimmed
  • vegetable oil, for deep-frying
  • sea salt

Method

  1. Using a mandolin or swivel vegetable peeler, slice the parsnips as thinly as possible lengthways, rinse well and pat dry with a clean tea towel.
  2. Half-fill a deep-fat fryer or deep, heavy-based saucepan with oil and heat to 180°C. Deep-fry the parsnip slices, a handful at a

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