Crunch-coated Parsnip Chips

method:

• Preheat the oven to 220C/425F/Gas 7. Put a large roasting tin in the oven to heat up.
• Peel the parsnips, then cut them into evenly sized chunky chips about 2cm in diameter. Place them in a large pan, cover with water then add the salt and bring to the boil.
• Let them boil for two minutes, then remove from the heat and drain. Return to the pan, add the oil and toss to coat. Shake the flour, mustard and pepper over the parsnips and shake so the parsnips sit in a single layer. Roast for 25-30 minutes, turning the chips halfway through the cooking time, until they are golden and crisp. Serve straight away, sprinkled with salt, if liked.