Paprika crisps and fennel crudités

Paprika crisps and fennel crudités

Whip up these quick and easy paprika crisps and fennel crudités with a mojo verde dip. Perfect for entertaining, they take only 10 minutes to prep with no oven required
  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Mix the smoked paprika with the ground cumin, add the vinegar, the juice of a lemon and a dash or two of Tabasco – you are looking to make a sharp, slightly hot condiment that will complement salty crisps. Store in a squeezy bottle or jar.
  2. Step 2

    Make the mojo verde by whizzing the chopped green pepper with the coriander, parsley and garlic cloves. Add the olive oil, cumin and sherry vinegar, then season with salt. If the dip is too thick, add a splash of water.
  3. Step 3

    Cut the head of fennel into lengths. Serve salted crisps with some paprika sauce drizzled over them (do this at the last minute) and the fennel with the mojo verde in a dish for dipping.