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Parsnip Bacon

Sabra Krock
Active time 15 mins
Total time 1 hr, 30 mins
Yield Makes about 15 slices
These crisp, salty and smoky vegetable strips are from chef Quinn Hatfield of Hatfield's in L.A.

Ingredients

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

How to Make It

  1. 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.