At Christmas time, there are always people calling around the house. This recipe, though not particularly difficult, is quick if you’re under pressure to produce an unexpected appetiser that will impress. Make a big batch… because if you live in a hungry house like I do, most of the crisps wont have a chance to make it to the table!!
Homemade potato and parsnip crisps
3 large potatoes (rooster, golden wonder etc), peeled
1 large parsnip , peeled
Maldon salt (or any sea salt flakes)
Preheat oil in a pan or deep fat fryer until it reaches 180 degrees C. Thinly slice the potatoes by hand or slice using a mandolin on the smallest setting (0.5 mm) for the best results. Place the sliced potatoes in a bowl of cold water while you slice the parsnips using the same method. Rinse and drain the potatoes then dry them thoroughly using a tea towel. Mix the potato and parsnip slices together and deep fry in batches until golden. Once cooked, place the crispy slices in a bowl lined with tissue to absorb the excess oil and sprinkle with generous amounts of salt.