Sea Salt and Black Pepper Parsnip Chips
Ever since I discovered sweet potato chips a few years ago, I’ve been experimenting with different roots to make chips. There’s the sunchoke chip, the beet chip, the carrot chip, and the turnip chip. I like parsnips because they’re easily available and light in flavor (so that they can take on a variety of seasonings), and they also pretty closely resemble a potato chip when you bake them, coming out golden in color and a little curled.
Fresh-cracked black pepper makes a big difference in flavor, but you can use regular black pepper in a pinch. I like a course sea salt for the added texture.
Ingredients
- 2 Pieces parsnip roots
- 1 ½ tbsp extra virgin olive oil
- ½ tbsp garlic sea salt (plus extra, to taste)
- ¼ tbsp ground black pepper (plus extra, to taste)
Servings: Cups
Instructions
- • Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- • Slice the parsnips thinly using a mandoline or other slicer.
- • Place the parsnip “chips” in a bowl and drizzle with the oil. Season with the salt and pepper and stir gently.
- • Spread the chips in a single layer on the baking sheet. Bake for 10 minutes, then flip the chips, season with salt and pepper, and bake for another 10 minutes, or until browned and crisp.
- • Remove and let cool.
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