Client: A&G Lamattina & Sons
Agency: Ivory Design
Photographer: Craig Moody Photography
- 3 large parsnips, peeled and cut
- 80ml of apple cider vinegar
- 100ml of olive oil
- 1 tbs of sea salt flakes
Pre heat oven to 180 degrees.
Peel parsnips, cut as even as possible to desired chip size. Place Parsnips in bowl and cover with vinegar, salt and olive oil. Bake in oven on a non stick tray.
Turn your parsnips every 8 mins until crisp and evenly cooked. Remove from oven, season and allow to cool.
Can deep fry in vegetable oil until crisp and evenly coloured. Add vinegar to chips and let rest for an hour prior to avoid spitting oil.