An old favorite, but this time with farmer’s market parsnips.
Tremendously easy to make, and so delicious! If you’ve never had a parsnip before, they’re kind of peppery, or spicy, but not overbearing. They make a great chip because they’re easy to slice thinly, even without a mandolin (which I lack) and they cook really fast.
I am in the process of getting used to my new oven, so temps are not fixed as of yet. I baked these ‘snips at 425 for about 10 minutes on one side, then I flipped them, and eye balled the brown-ness to determine when they were to my liking. Usually 5ish minutes on the second side is good. It all depends on how thin your slices are, and how crisp you want your chips.
as many parsnips as you have/want (1 large parsnip only makes enough chips for a 1 person snack)
1 tsp or so olive oil per ‘snip
salt, pepper, and any other spices you like
Preheat oven to 425 or so degrees. I wouldn’t go higher than 425, but a little cooler should be fine.
Slice your parsnip(s) as thinly as you can manage. Mine never come out completely uniform. That’s life.
Put sliced ‘snips in a bowl and toss with olive oil and s & p, other spices if you’d like
Lay ‘snips on baking sheet in 1 layer, and bake for 10 or so minutes
Remove baking sheet, flip your ‘snips, and return to oven for 5-10 more minutes, or until your ‘snip chips are getting browned to your liking
Remove and let cool on a rack/towel/whatever you have
You can always use other root veggies too– I like to do a medley of carrot and ‘snip chips, and beets and sweet potatoes too, if I have them. Yum. See here for pics and spice suggestions: https://thevegaquariantimes.wordpress.com/2013/02/03/roasted-root-veggie-chips-with-edamame-hummus/