Curry salted parsnip crisps
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Salty and slightly spicy flavours really bring out the sweetness of the parsnips in this parsnip crisp recipe from Shaun Rankin. The saltiness in these crisps makes them a perfect accompaniment for a picnic, a great pairing with afternoon sandwiches or a fun snack.
First published in 2015
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Ingredients
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Preheat the oven to 100°C/gas mark 1/2. Peel the parsnips and use a peeler to cut them into long, thin strips
- 2 parsnips
2
Place the parsnips on a tray to dry out in the oven for 15-20 minutes
3
Preheat the oil in a deep-fat fryer to 170°C and then fry until golden brown
- 500ml of sunflower oil
4
Mix together the curry powder and salt
- 1/2 tsp salt
- 1 tsp curry powder
5
Remove the parsnips from the fryer and place on kitchen towel to drain
6
Just before serving, sprinkle over the curry salt
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