Parsnip Chips with Paprika Salt2013-05-20
- Course: Snack
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
I am in soup mode after the fabulous Jamie Oliver’s Food Revolution Day Challenge. OHC’s made two soups, a vegetable, barley and basil, and a pumpkin cashew and leek, both were delicious and used simple seasonal ingredients.
A great addition to any soup is a little bit of “crunch”, and these are an alternative to a crouton, and just a bit delicious, so I thought I might share.
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- 1 parsnip
- 1 cup cooking/frying oil
- Sweet Paprika
Peel the parsnip. -
Use a veggie peeler to peel long thin strips. -
Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. -
Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -
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