Prep time: 5 minutes
Cooking time: 2 minutes
Ingredients: 1 Parsnip
1 Small sweet potato
Sea Salt
1. Heat oil to 180 degrees either in a deep fat fryer or in a pan.
2. While the oil is heating you can peel your sweet potato and parsnip (you can just scrub the parsnip if you want). Using the peeler, take off paper thin slices off the sweet potato and parsnip. You can put the parsnip and sweet potato in some cold water for an hour if you want so they curl up but a lot of the time its kind of spur of the moment thing that I want so I don’t bother. It’s handy to do that if your making them for party, just make sure to dry them off properly before you put them in the oil.
3. Once the oil is heated place the sweet potato and the parsnip in the oil, separately, a handful at a time. Cook until they are just starting to go that golden brown colour and then remove from the oil. They won’t crisp up properly until they have been out of the oil for a couple of minutes so don’t worry if they are still a bit saggy when your taking them out of the oil. I burnt them the first time I was making them thinking they weren’t cooked because they hadn’t crisped up in the oil.
4. Place some kitchen paper on a plate and empty the crisps onto the kitchen paper so any excess oil is soaked up.
5. Add some sea salt and let the crisps sit for a couple of minutes so they crisp up nicely.
6. Enjoy
