Instructions: In a food processor fitted with the fine julienne disk cut the parsnips lengthwise into strips. In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375F. oil for 1 minute, or until they are golden

brown, and transfer them with a slotted spoon to paper towels to drain.

In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps.

Makes about 3/4 pound.

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