2 parsnips vegetable oil, for frying salt
Peel the parsnips and slice them widthways as thinly as possible to make small round discs. You can use a mandoline for this. Deep-fry the parsnip chips, in small batches, at 150°C until the crisps turn golden brown. Transfer to paper towel and drain well. Season to taste. Keep in an airtight container lined with paper towel for up to a week. Note: This method also works with many other root vegetables.
