Parsnip chips with chimichurri

• 3 cups sunflower oil 
• 8 parsnips, halved or quartered
• Sea salt, to taste

For the chimichurri, mix: 

• 1–2 red chillies, chopped 
• 3 garlic cloves, chopped 
• 1 red onion, finely chopped 
• 30 g Italian parsley or coriander, roughly chopped 
• ¼ cup extra virgin olive oil 
• ¼ cup red wine vinegar (optional) 
• 12 green olives, for serving 
• Lemon juice, for serving 
• 50 g Parmesan, for serving 

1. Heat the oil in a medium pan. Cook the parsnips in batches until golden brown, about 5 minutes. Drain on kitchen paper, sprinkle with salt and place on a platter.
2.  Spoon over the salsa, olives and Parmesan. Squeeze over the lemon juice and serve immediately.