Cut off the top and stem of the parsnips but don’t peel them, unless they have a very brown skin. Thinly slice the parsnips lengthways with a mandoline or a swivel peeler. Dry the slices with a clean towel.
Pour about 8cm of oil in a deep fryer. Heat it to 180° C. If you don't have a deep fryer you can use a heavy duty saucepan instead. Deep fry the parsnip strips until they get a golden colour (2 to 3 minutes). Only put a handful at a time to prevent the oil temperature to lower too quickly. Remember to stir the crisps from time to time so they don’t stick together.
Immediately remove from the oil and drain on kitchen paper. Sprinkle with a generous amount of sea salt, crushing the grains between your fingers. The crisps are still soft once taken out of the oil but they will dry out and gain a nice crispy texture once drained.