Shoestring Parsnip Chips
All photography by August Nyson. See all her beautiful work here
These baked, crispy shoestrings are a satisfying alternative to potato chips. They are highly addictive, with a dash of salt and a perfect crunch.
Gluten free, Grain free, Vegan
2 or more large Parsnips
2 Tbsp. olive or avocado oil
1 tsp of salt (or more, to taste)
Optional: fresh chopped rosemary leaves
1.) Preheat oven to 350 degrees.
2.) Trim parsnips and cut into chunks, about 2”, dividing the parsnip by thickness
3.) Either with a sharp knife or a mandolin, cut Parsnips into thin julienne strips, about 2” tall, ¼” wide and as thin as is comfortable. (The thinner the cut, the crisper the chip)
4.) Place all julienne strips into a mixing bowl, add oil and toss to coat. Add in salt and optional rosemary and toss again.
5.) On a large baking sheet, lay out parsnips in a single layer. (If multiple parnsips are cut, this may take two baking sheets, or can be baked in a few rounds)
6.) Place baking sheet in oven for approximately 40 minutes, checking for color after 20 minutes, and rotating pan. Check again at 30 minutes for color and doneness.
7.) When finished, parsnips will vary between dark golden brown to light tan. Remove from oven and let cool at least 5 minutes before serving.