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Carrot and parsnip chips
Serves 8 Starters and mains
Ingredients
- 4 large parsnips
- 6 large carrots
- sunflower oil
- mandolin
- food thermometer
Method
Trim and peel the parsnips and carrots then, using a mandolin or potato peeler, pare the vegetables into wafer-thin slices. Pat dry with kitchen paper.
Pour the sunflower oil into a wok or saucepan to a depth of 5cm and heat to 170C (or until a slice of vegetable starts to sizzle as soon as it hits the hot oil). Deep-fry the vegetable slices in batches until they are crisp and golden for about 2 minutes.
Using a slotted spoon, transfer the chips to kitchen paper to drain.
Once all the chips are cooked, store in an airtight container until ready to use.
To crisp up just before serving, heat the oven to 180C/350F/Gas 4 and arrange on 2 oven trays lined with baking paper. Cook for 2-3 minutes until the chips start to look oily.
Immediately remove from the oven, pat dry then transfer to a serving dish and season.
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