Baked Parsnip Chips
Makes 2 cups | Prep Time 15 minutes | Cook Time 25 minutes
Sometimes you just want some crunch on top of your soup, and, boy, do these parsnip chips deliver. I use a mandoline to slice the chips paper-thin, then give them a quick coating of olive oil, salt, and curry powder. Into the oven they go, and then comes the hard part: letting them cook slowly. I’m talking 300°F instead of 450°F, which is the difference between getting a perfect chip versus one that’s charbroiled.
These chips are like cookies: let them cool for a few minutes and you won’t believe how crunchy and yummy they become. Place them on top of the Silk Road Pumpkin Soup (page 57) for a truly transcendent taste.
Instructions
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
Put all of the ingredients in a bowl and toss until well combined. Arrange the parsnips on the pre- pared baking sheet in a single layer, making sure they don’t overlap, and bake for 25 minutes, or until golden brown and crispy. Check the chips at 20 minutes to prevent burning. Allow to cool completely on the baking sheet. Store in an airtight container at room temperature for up to 3 days.
cook’s note: Replace the curry powder with your favorite spice to suit your taste buds.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
2 parsnips, thinly sliced
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon sea salt
1⁄2 teaspoon curry powder