Ingredients

Steps

• Peel the vegetables and discard the skins.
• Peel the vegetables lengthways to create wafer-thin chips.
• Stop peeling parsnips once the tough inner core is reached.
• Preheat the vegetable oil to 175°C.
• Thread each vegetable type onto skewers to cover the top 10cm.
• Deep fry the vegetables in batches until golden and crisp.
• Drain on absorbent paper and season with salt.