Method

1. Top and tail the parsnips, leaving the skin on, unless it’s very brown. Using a sharp mandoline (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 mandoline, use a swivel vegetable peeler instead.

2. Heat about an 8cm depth of vegetable oil in a deep fat fryer or heavy-based saucepan to 180C/350F. Deep-fry the parsnip slices in the hot fat, a handful at a time, stirring occasionally to ensure that they don’t stick together, for about 2-3 minutes until they colour.

3. As soon as they are ready, remove the parsnip crisps with a slotted spoon and drain on kitchen paper. Immediately season generously with the sea salt, crushing it in your fingers as you sprinkle it on. The parsnips may appear soft as you remove them from the oil, but once drained they will dry out and crisp up. Serve as soon as they are all cooked.