Beetroot and Parsnip Crisps

Crispy Mouth-Watering Snacks
Crispy Mouth-Watering Snacks
Salted Beetroot and Parsnip Crisps
Salted Beetroot and Parsnip Crisps
Beetroot and Parsnip Crisps
Beetroot and Parsnip Crisps

Here comes another incredible recipe from my stay at Cloughjordan House and Cookery School. This recipe was started after Peter arrived in from the farm with a bucket of parsnips and beetroot that he had plucked straight from his vegetable garden, it doesn’t get more farm to fork fresh than that! We took a stroll through the vegetable garden after the class and dreamed of a little vegetable garden of our own… One day! For now though these amazing beetroot and parsnips crisps will fill the void.

If you’re a fan of the humble crisp (who isn’t?!), or “chip” if you’re American, then you really need to try these. They’re so easy to make and great if you’re having a party or guests over. We enjoyed these with hummus but they are equally delicious on their own. To say they were inhaled is an understatement. If you don’t have a deep fryer you can use a deep frying pan filled with oil, or even coat the vegetable slices in oil and oven bake them. You can also use any root vegetable you want: carrots, butternut squash, carrots and of course potatoes. Try these this weekend!

Exploring the Cloughjordan Vegetable Garden
The Cloughjordan Vegetable Garden
Exploring The Grounds of Cloughjordan
Exploring The Grounds of Cloughjordan

Ingredients

1 large parsnip, scrubbed clean

1 large raw beetroot, peeled

Oil for deep frying

Sea salt

  1. Using a mandolin or other fine vegetable peeler, cut the parsnip and beetroot into wafer-thin slices, then pat the vegetables strips dry on kitchen paper.
  2. Heat approximately an 8cm depth of oil in a deep-fat fryer or heavy pan to 180C (be really careful of the hot oil).
  3. Deep fry the vegetables a handful at a time for 2-3 minutes until lightly golden and just starting to crisp. Stir them around in the oil to ensure that they cook evenly and don’t stick together.
  4. Using a slotted spoon, transfer the vegetable crisps to a tray lined with kitchen paper and immediately sprinkle with sea salt.
  5. Leave them to dry, they will continue to crisp as they dry. Serve them as soon as possible.
Prepare Your Root Vegetables
Prepare Your Root Vegetables
Finely Slice Vegetables
Finely Slice Vegetables
Fry Up Your Beetroot and Parsnip Slices
Fry Up Your Beetroot and Parsnip Slices
Beetroot and Parnsip Crisps - Perfect With Hummus
Beetroot and Parnsip Crisps – Perfect With Hummus

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