Method

• Peel and top and tail the parsnips
• Peel wide strips off the parsnip using a vegetable peeler until you are left with a core
• Discard this
• Heat the coconut oil in a flat-bottomed fry pan to a medium – low heat
• Batch-cook the strips flat in the oil, until golden brown with a strip of white in the middle
• Remove from the heat and place in a large bowl while cooking the rest of the parsnip
• Sprinkle the cinnamon, nutmeg, and salt over the chips and gently toss through the chips
• Serve, snack, enjoy!