• 2 parsnips
• 200 ml (7 fl oz) cottonseed oil
• 5 g (⅛ oz) salt

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.