Reuben’s Codwith Vegetable Chips

What you’ll need

Vegetable Chips

  • 1 large carrot, peeled & cut into chips
  • 1 large parsnip, peeled & cut into chips
  • 1 sweet potato, peeled & cut into chips
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Freshly ground black pepper

Crushed Peas

  • 300g frozen peas
  • 20g melted butter
  • 1 tbsp white wine vinegar
  • 1 tsp fresh mint, chopped
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  • Serves

    4

How to make it

  1. Cook the Young’s Chip Shop Large Cod Fillets as per the instructions on pack.

Vegetable Chips

  1. Preheat the oven to 220°C/Fan 190°C/ Gas mark 7.
  2. Place vegetables in a large bowl & sprinkle over smoked paprika & drizzle over the olive oil, season with black pepper & toss together so the vegetables become evenly coated.
  3. Transfer to a large baking tray & spread out to a single layer. Bake on the top shelf of the oven for 25-30 minutes until golden brown & crisp.

Crushed Peas

  1. Add peas to a pan of boiling water, bring back to boil and simmer for 2 minutes, drain well.
  2. Place the peas in a food processor or blender, add the melted butter, vinegar, chopped mint, process briefly making sure to retain some texture & season to taste.
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