Select medium-size parsnips and scrape; do not peel them. Cut off the stem
and root ends. Slice in very thin lengthwise slices, discarding the core.
Drop the slices in ice water as you prepare them. Put in the refrigerator
in the ice water to chill for at least 30 minutes. Drain and dry
thoroughly. Fry, a few at a time, in deep, hot fat (390° F.) until golden
brown. Skim out with a perforated ladle and drain on soft, crumpled paper.
These chips may be served hot or cold.
From The Wise Encyclopedia of Cookery, 1971.