Root Veg Chips
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- For the tomato salsa
- 4 ripe Tomatoes (finely chopped)
- 1 Lime (juice)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp chopped cilantro
- 1 chili pepper (finely chopped)
- 1 scallion (finely chopped)
- salt
- peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Large knife, 1 Tablespoon, 1 Tea strainer, 1 Bowl, 1 Whisk, 1 Aluminum foil (extrastark), 1 Kitchen shears, 1 große Casserole dish
Preparation steps
1.
Slice the potatoes and parsnips very thinly - a mandolin or food processor is best for this.
2.
Heat the oil in a deep heavy-based pan or in a deep fat fryer, to 160°C|320° F. Add the potatoes in batches to the fryer and cook until lightly browned. Remove and drain on absorbent kitchen paper.
3.
Cook the parsnip slices in batches and fry until golden. Remove and drain on absorbent kitchen paper.
4.
Sprinkle with salt to taste.
5.
For the tomato salsa: mix all the ingredients in a bowl, adding salt and pepper to taste.
