4 parsnips, sliced
25 ml lemon juice 2 tbsp
oil for deep frying
Place parsnip slices in a large bowl; cover with water. Add lemon juice to water. Set aside. When ready to cook; drain parsnip slices and thoroughly dry with a paper towel. Heat oil in deep heavy-bottomed pan. Gently lower a third of the parsnips into moderately hot oil. Cook over medium-high heat for 1 to 2 minutes or until golden; remove with tongs. Repeat with remaining parsnip slices. Drain chips on paper towels and serve immediately.
Note: For best results when deep frying, use peanut, corn, safflower or soybean oil. These oils have a bland flavour and a high smoking point, which means they can be heated to a very high temperature without burning or smoking.
Serves 8