Parsnips Shoestring Crisps

• 2 pounds parsnips, scrubbed
• vegetable oil for deep-frying
• 1 tablespoon celery salt
• 1 1/2 teaspoons dried dill, crumbled
• 1/4 teaspoon pepper

1. In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips.
2. In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375F.
3. oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain.
4. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps.

parsnips, vegetable oil, celery salt, dill, pepper

Taken from www.epicurious.com/recipes/food/views/parsnips-shoestring-crisps-10743 (may not work)