Shoestring Parsnip Chips
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
Ingredients:
2 or more large Parsnips
2 Tbsp. olive or avocado oil
1 tsp of salt (or more, to taste)
Optional: fresh chopped rosemary leaves
Instructions:
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.
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