- Step 1
To make the chilli salt, combine the sea salt, orange rind, chilli flakes and cumin in a small bowl.
- Step 2
Add oil to a large, non-stick frying pan to come 5cm up the side of the pan. Heat oil to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Deep-fry the parsnip, in batches, for 1 minute or until crisp and golden. Use a slotted spoon to transfer to a baking tray lined with paper towel. Sprinkle with chilli salt.
For the best-flavoured parsnips, buy ones that are medium in size. Larger ones tend to be tougher and woodier.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.