The air fryer crisps experiments continue. This time it was Curried Parsnip Crisps seasoned with Chaat Masala
Serves 1
1 parsnip, ribboned with a potato peeler
1 tsp olive oil
1 tsp Chaat Masala, or Garam Masala or curry powder
Using a potato peeler, 'peel' a parsnip into ribbons including skin. Toss in the olive oil and curry powder. Air fry at 180C for 5 minutes, toss after this time, and give another 5 minutes. Not all my peelings were crisp, but they were cooked and tasty.
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