Peel the parsnip, turnip, and swede, then slice them thinly using a mandoline or sharp knife to ensure even cooking. Aim for slices approximately 2 mm thick.

Heat the olive oil in a large frying pan over medium heat. Once hot, add the vegetable slices in small batches, cooking each batch for 2–3 minutes on each side or until golden brown and crisp. Avoid overcrowding the pan to ensure even frying.

Remove the chips with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. While still warm, sprinkle the chips with grated Parmesan cheese, sea salt, and freshly ground black pepper.

Serve immediately while crisp, as a snack or side dish.