3 large parsnips, scrubbed clean
Vegetable or corn oil for deep-frying
2 teaspoons sea salt
Top and tail the parsnips, leaving the skin on, unless it's very brown.
Using a sharp mandolin, slice the parsnips lengthways as thinly as possible, then dry the strips with a tea towel. If you don't have a mandolin, use a swivel vegetable peeler.
Heat about an 8cm depth of vegetable oil in a deep-fat fryer or heavy-based saucepan to 180C.
Deep-fry the parsnip slices in the hot fat, a handful at a time, stirring occasionally to ensure that they don't stick together, for about 2-3 minutes until they colour.
As soon as they are ready, remove the parsnip crisps with a slotted spoon and drain on kitchen paper.
Immediately season generously with the sea salt, crushing it in your fingers as you sprinkle it on. The parsnips may appear soft as you remove them from the oil, but once drained they will crisp up.