By James Viles
Grate the parsnips on a fine microplane and cook in boiling water for a minute or two until soft. Refresh in iced water, then drain well.
Preheat the oven to 65°C (150°F). Spread the parsnip on a baking tray and dehydrate in the oven for 5 hours. Fry in hot cottonseed oil for 4 seconds and then season with the salt.
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