Parsnip chips (or turnip, potato or celery root)

Ingredients

• 2-3 parsnips (or turnips, potatoes, celery roots or carrots)
• Sunflower oil, for frying
• A pinch of salt

Missing an ingredient?

• What to use instead of sunflower oil

Instructions

1. Peel the parsnips (or whichever vegetables you use) and cut them into very thin strips or rounds, 1-2 mm, with a vegetable peeler or mandoline.
2. Heat plenty of oil in a deep skillet, pot or deep fryer to 170-175°C (340-350°F).
3. Fry the strips a small handful at a time, stirring so they fry evenly. Parsnip, turnip and celery root take about 1 minute; potato and carrot may need a few seconds more.
4. Transfer them right away to a plate or rack lined with paper towels, once golden and crisp (not soft). Don't let them burn.
5. Sprinkle with salt and serve.

Nutrition facts

Approximate, per serving (about 75 g). Calculated with data from USDA FoodData Central.