Parsnip Crisps with Sea Salt

• 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 (the Japanese ones are the best), slice the parsnips lengthways as thinly as possible, then dry the strips with a clean tea towel. If you don’t possess a mandolin, use a swivel vegetable peeler instead.

Heat about an 8 cm depth of vegetable oil in a deep-fat fryer or heavy-based saucepan to 18