Parsnip Crisps with Sea Salt

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

These are my favourite of all vegetable crisps. They are great as snacks, or to serve as an accompaniment to game birds.


  • 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