DISH 3 – Fried Parsnip Chips
Oil for frying (Olive, Sunflower or Rapeseed)
Either as an indulgent in itself or when you only have a few, as a delicious side dish. Tastes great with humous/hummus.
1. Sliced the parsnip longways rather than across and using the oil already used for frying DISH 1 I shallow fried the parsnip slices. Parsnips are lighter and less dense than potatoes so don’t need as much heat or oil to fry – if you fry too long or with too much oil you may get crisps rather than chips (or for US folk chips rather than fries).
2. Once Golden Brown they are ready to be removed from the oil; whilst taking care to drain off any excess.
3. Ready to eat!