After my last recipe for the Joust I had a whole heap of ingredients left over that I needed to use up. Particularly the sweet potatoes and the parsnips. So I decided to make chips! Well, they’re a little more glamorous than the regular chips or crisps you may find in the supermarket. And slightly healthier. I emphasise the word slightly.
The secret is in the oil. Make sure you choose an oil that doesn’t have a high burning point otherwise you’ll have a nice visit form the fire brigade! I used a sunflower oil. Similarly you could try a grapeseed oil or a canola oil. I have to admit, deep frying and me have never been the best of friends in the past. I’m quite an impatient person so the key here is patience. I leave my oil at a medium temperature and let it get hot that way. Also, I don’t overcrowd my pot (I used my wok in this case) with my ingredients and this allows for a quicker cooking time.
Pin itAgain I have no set recipe as such. I used two large sweet potatoes and a big parsnip for this recipe. I thinly sliced them using a mandoline. Once my oil had come to its cooking temperature (which was tested by the old “piece of bread in the oil” routine) I placed a few sliced potatoes and parsnips in at a time. They literally took no more than a minute. I removed them with a slotted spoon and let them drain on a plate with some very thick absorbent paper. It took me about half an hour to get them ll cooked.
Pin itServed with beer...a great treat
These are fantastic served when guests come around. Or you can be like me and eat them all while drinking a good ol’ beer. I seasoned the chips with some chilli salt. I basically took some sea salt and added chilli powder and blended it all together. Sprinkle on chips and voila! Salt and spice and all things nice...I also think these would do well as a garnish on some steak or some other fancy show off dish. Enjoy frying...