Who knew that parsnips could be so pretty or taste so good? I surely didn't until I picked up Annabel Karmel's book, My Favorite Recipes, from the library.
As soon as I saw the beautiful bloom of parsnip chips, I knew I wanted to try the recipe even though I've never cooked with parsnips before. So I went to the local grocery store and picked up 4 parsnips, located right next to the carrots in the produce section.
Once baked, assemble in a bowl or jar and snack away. Enjoy!
Roasted Parsnip Chips
Adapted from My Favorite Recipes
2 tbsp olive oil
Salt and pepper
- Preheat oven to 350 degrees F. Peel the parsnips and cut off the ends. Cut into thin, long slices (much easier to do with a mandolin slicer).
- Lay the parsnip slices on a baking sheet with parchment paper. Lightly drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes or until golden, turning every 10 minutes.