These crisp, salty and smoky vegetable strips are from chef Quinn Hatfield of Hatfield's in L.A.
1 (1/2 pound) large parsnip
Vegetable oil, for brushing
Smoked salt, for sprinkling
How to Make It
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 paperlined 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.
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