Sabra Krock
Active Time
15 Mins
Total Time
1 Hour 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.

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 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.

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