Coriander-salt parsnip crisps

Name: Coriander-salt parsnip crisps
Cuisine: British
Ingredients: For the coriander-salt:; Rinse and pat dry a large bunch of coriander; Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay on a baking tray; Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size; Put the dried leaves in a mini food processor along with sea salt flakes; Blitz up to you preferred level of coarseness and store, unrefrigerated in a clean and dry Kilner

SugarPepper Cooks @cook_18953097

Oxford

Seasonal snacks!
These crisps are so moreish and work well served alongside olives and the like for festive cocktail parties– enjoy!

#onerecipeonetree
#vegan

Seasonal snacks!
These crisps are so moreish and work well served alongside olives and the like for festive cocktail parties– enjoy!

#onerecipeonetree
#vegan

SugarPepper Cooks @cook_18953097

Oxford

Seasonal snacks!
These crisps are so moreish and work well served alongside olives and the like for festive cocktail parties– enjoy!

#onerecipeonetree
#vegan

Seasonal snacks!
These crisps are so moreish and work well served alongside olives and the like for festive cocktail parties– enjoy!

#onerecipeonetree
#vegan

Saved

Ingredients

For the coriander-salt:
Rinse and pat dry a large bunch of coriander
Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay on a baking tray
Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size
Put the dried leaves in a mini food processor along with sea salt flakes
Blitz up to you preferred level of coarseness and store, unrefrigerated in a clean and dry Kilner

Saved

Steps

1

For the crisps: Top, tail and peel some small parsnips
2

Slice thinly using a mandolin or by hand if you are feeling confident!
3

Heat about 7cm of rapeseed or olive oil in a large pan to about 180C
Carefully drop some of the parsnip discs into the oil and cook until they are crisp and golden – this may take from 1-3 minutes depending on size of parsnips used
4

Remove with a slotted spoon and lay on kitchen roll
5

While still hot, generously season with your prepared coriander-salt (or any other flavour that takes your fancy!)