Parsnip Bacon

Sabra Krock
These crisp, salty and smoky vegetable strips are from chef Quinn Hatfield of Hatfield's in L.A.

Yield:

Makes about 15 slices

Recipe from

Recipe Time

Active: 15 Minutes
Total: 1 Hour, 30 Minutes

Ingredients

1 (1/2 pound) large parsnip
Vegetable oil, for brushing
Smoked salt, for sprinkling

Preparation

Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet. Season with smoked salt. Cover with a sheet of parchment and top with another cookie sheet. Bake at 300° for 1 hour and 15 minutes, until crisp. Let cool before serving.

Note:

Quinn Hatfield,

November 2010