We are all used to eat potato and corn chips. So, sometimes it is even hard to imagine some other kind of chips.
I like to experiment with food to make something new which is in the same time tasty and healthy. So, I tried with parsnip chips. Although I have used parsnips frequently in my cooking, chips was totally new area. Chips are usually fried, but that is not for me, so I put parsnips to oven instead. But I encourage you to try different ways to make chips.
And naturally, you need sauce with chips. I was thinking of several options and finally decided to try hot salsa. And that was an excellent choice. The sweetness on parsnips resonates very well with hot salsa and the flavours are very balanced.
Serve chips with salsa when both are still warm.
|3 small parsnips|
|2 tbsp curry|
|50 ml olive oil|
|3 celery stalks|
|2 garlic gloves|
|3 Bird eye chilli|
|2 white capsicum|
|50 g mushrooms|
Slice parsnips very thinly and put it to the marinade of olive oil, curry and salt.
After an hour heat oven to 200 C. Take parsnips from marinade and put to oven for 10-15 minutes.
If you like fried chips, just put to hot fryer.
In the same time when parsnips are in the marinade, prepare your salsa.
Put tomatoes to slow juicer or just use smashed tomatoes instead.
Cut celery, carrots and capsicum and mushrooms to thin slices. Cut finely onion and garlic and smash dried chillies.
Heat pan, pour oil and add mushrooms, After a minute add carrots. After one more minute add garlic, celery and capsicum.
After 2-3 minutes, add the rest of ingredients let the salsa boil 3 minutes in the low temperature.