• 2 Medium parsnips
• Vegetable oil for deep-frying
• Salt
• Freshly ground pepper

Peel the parsnips, top-and-tail them and thinly slice on a mandolin. In a heavy-based saucepan, heat the oil to 180°C. Add the parsnips and, stirring frequently, deep-fry until they are crisp and golden brown. Remove from the heat and use a slotted spoon to lift the deep-fried parsnip chips out of the oil. Place on kitchen paper to absorb any excess oil. Season to taste with salt and freshly gr