Prep 5 mins
Cook 7 mins
Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009).
- Preheat oven to 400°F Use a mandoline or a vegetable peeler to make long strips of parsnip in very thin slices (about 1-millimetre thick).
- Brush the strips lightly with vegetable oil and place them in a single layer on a parchment-lined baking sheet. Top with another piece of parchment paper and another baking sheet and bake for 7 minutes or until chips are lightly brown and cooked through.
- Cool on baking sheet and season with salt to taste.