Add to Cookbook

Parsnip Chips With Romesco Sauce Dip

  • 10 as nibbles
Parsnip Chips With Romesco Sauce Dip

For a gourmet twist on chips and dip, try delicious homemade parsnip chips served with a gutsy Spanish Catalan sauce.


  • 4 medium-sized firm parsnips
  • oil for deep frying
  • salt for seasoning

Romesco Sauce Dip

  • 2 slices white bread, roughly torn
  • ¼ cup olive oil
  • 2 red peppers, halved and deseeded
  • 2 tomatoes, blanched and peeled
  • ¼ cup almonds, toasted
  • ¼ cup hazelnuts, toasted and skinned (see Cook\'s Tips)
  • 4 cloves garlic, peeled
  • 1 tblsp tomato paste
  • 2 tblsp white wine vinegar
  • 1 tblsp balsamic vinegar


  1. Peel the skin off the parsnips, then peel each parsnip into thick wide slices.
  2. Heat the oil in a deep fryer or a large saucepan to 180ºC. When hot, add a small handful of parsnip slices. Don't overload the oil as the chips will become soggy. Cook, stirring occasionally until well-browned and crisp. Lift out with a holed spoon and drain on absorbent paper. Sprinkle with salt to season. Serve warm with the dip.

Romesco Sauce Dip

  1. Cook the bread in the oil in a frying pan until crispy. Allow to cool. Place the red pepper halves on a foil-lined tray and grill under a high heat until blackened. Cool and then peel away the charred skin.
  2. In a food processor, put the fried bread and the rest of the ingredient and process until smooth. Season if wished.

Cooks Tips

To skin hazelnuts, roast in a 180ºC oven for about 10 minutes until toasted. Cool and rub between your hands over a sink to let the skins fall away. Or, place the warm nuts on a clean dry tea towel and rub backward and forwards. Romesco sauce is also ideal with sliced ham on Christmas Day. It freezes well, so it can be made in advance.

Comments (0)

Please login to submit a comment.