Game Chips

These chips always create a frenzy at parties; they’re a lovely gourmet alternative to regular potato chips and are a great accompaniment to soft cheeses, olives, dried tomatoes and cold cuts.


  1. Peel 2 parsnips and 1 large sweet potato and shred into strips using a potato peeler or mandolin.
  2. Soak in cold water for 30 minutes to remove some of the starch.
  3. Heat 1 litre of vegetable oil to 180°C.
  4. Drain the chips well and dry on paper towel.
  5. Fry in small batches until crisp and drain on paper towel to absorb any excess oil.

 Season with sea salt, stand back and watch the frenzy begin!

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