Parsnip chips

Fairlady
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (3)

2.00 kg parsnips — large
sunflower oil — for deep frying
salt
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Method:

Top and tail parsnips and peel thinly. Slice very thinly with a sharp knife.
Heat oil until very hot and add parsnips (in small batches) to pan. Deep-fry until golden on both sides, turning if necessary.
Drain on absorbent paper to remove excess oil and season to taste with salt.
TOTAL KILOJOULE COUNT: 2 680 kJ (1 120 Cal). A portion: 335 kJ (140 Cal).



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