Baked Parsnip Chips
Parsnips look like pale carrots. They develop a sweet, nutty flavor once cooked.
Makes: 4 servings Total time: 45 minutes
|1||1lb. parsnips, peeled|
|2||2Tbsp. olive oil|
|1||1tsp. kosher salt|
Preheat oven to 350°. Place racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
Cut ends off of each parsnip. Using a mandoline, slice parsnips into very thin slices, about the thickness of a dime.
Toss parsnip slices with oil and salt, then arrange in a single layer on prepared baking sheets.
Bake parsnip slices with one baking sheet on upper rack and the other on lower rack. After 20 minutes, flip chips and rotate baking sheets. Bake chips about 10 minutes more, removing chips as they crisp and darken in color. Transfer baking sheets to cooling racks. Chips will continue to crisp as they cool.
Per serving: 148 cal; 7g total fat (1g sat); 0mg chol; 491mg sodium; 20g carb; 6g fiber; 1g protein