MAKES ABOUT 2 CUPS • PREP TIME: 15 minutes • COOK TIME: 25 minutes
Sometimes you just want some crunch in your life, and, boy, do these parsnip chips fill the bill. I use a mandolin to slice the chips paper-thin, then give them a quick bath of olive oil, salt, and curry powder. Into the oven they go, and then comes the hard part; letting them cook slowly. We’re 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 are. Place them on top of of soups and salads for a truly transcendent taste.
2 medium parsnips, thinly sliced (about 2 cups)
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon curry powder
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. Place the parsnips on the prepared baking sheet, making sure they do not 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.
Cook’s Notes: Replace the curry powder with your favorite spice to suit your taste buds.
Photo Credit: Eva Kolenko
Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.