For the parsley root chips, first peel the parsley roots. Slice into thin strips with a peeler or vegetable slicer. Salt them and let them stand for 5-10 minutes. Then rinse well with cold water and dry.
Heat enough oil in a pot (do a cooking spoon test). In batches, deep fry the parsley root strips until crispy, but not too dark. Place on a plate with paper towels to drain. Salt the parsley root chips immediately.