Name: Parsnip, leek and thyme chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 litre vegetable oil, for deep-frying; 4 parsnips, peeled, cut into thin ribbons; 1 leek, trimmed, halved, cut into long thin strips; 4.80 gm sea salt; 2 tsp fresh thyme leaves, chopped, plus extra sprigs to serve; 9.20 gm extra virgin olive oil; 2 middle bacon rashers, trimmed, finely chopped; 176.25 gm sour cream

Parsnip, leek and thyme chips

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

"Pair these crispy vegetable chips with a succulent roast for a tasty and fun twist on getting your daily dose of veggies."

Ingredients:

1 litre vegetable oil, for deep-frying
4 parsnips, peeled, cut into thin ribbons
1 leek, trimmed, halved, cut into long thin strips
4.80 gm sea salt
2 tsp fresh thyme leaves, chopped, plus extra sprigs to serve
9.20 gm extra virgin olive oil
2 middle bacon rashers, trimmed, finely chopped
176.25 gm sour cream

Instructions:

Heat oil in a pan, cook bacon until browned and crispy, then drain on a paper towel-lined plate. Let cool. Add half of the bacon to sour cream, mix well, and sprinkle the rest on top.
Heat oil in a large deep frying pan until sizzling. Fry parsnip and leek in batches until crisp and golden. Drain on a paper towel-lined baking tray. Season with pepper, sea salt, and thyme.
Top crispy chips with a dollop of sour cream mixture and sprinkle with extra thyme for added flavor.

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