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.
