Sweet Smoked Spanish Paprika
Smoked Chili Pepper Powder
**Warning: you can’t make too make, no matter how much you make, it all gets eaten. There is something addictive about the smooth, creaminess of a parsnip that makes these irresistible.
Peel the parsnip using a vegetable peeler.
Combine 2 parts salt to one part paprika and one part chili pepper powder. For example 1/2 teaspoon salt, 1/4 each of the other two ingredients. Set aside in a small bowl.
Heat olive oil for frying the chips.
Using your vegetable peeler, peel off thin strips of parsnips. Fry the chips until brown. Work in small batches and be careful that the oil temperature doesn’t get too hot. It will keep getting hotter as you work, so be prepared to make temperature adjustments. I fry one batch, and peel the next batch while the other batch is frying. Transfer each batch to absorbent paper and sprinkle with a bit of the salt mixture. That’s it. Have fun.