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     Recipe

Food Service Version:

Baked Parsnip Chips

 

Yield: 4 baking sheets

Ingredients:

10 lbs. parsnips

9 Tbsp. oil (olive or canola)

2 tsp. salt

1 tsp. pepper

Directions:

1. Preheat oven to 3500 F.

2. Wash parsnips- no need to peel. Chop off tops and ends.

3. Slice parsnips very thinly, lengthwise. A U-shaped peeler can be used, or chop parsnips in half and place lengthwise into food processor with slicing attachment.

4. Spread on a baking sheet and toss with oil, salt, and pepper.

5. Bake in a preheated oven until the outside is crispy with brown edges, tossing occasionally, for about 20-25 minutes. Serve immediately.

Home Version:

Baked Parsnip Chips

Yield: 2 cups

Ingredients:

½ lb parsnips

1 Tbsp. oil (olive or canola)

¼ tsp. salt

¼ tsp. pepper

Directions:

1. Preheat oven to 3500 F.

2. Wash parsnips. Chop off tops and ends.

3. Slice parsnips very thinly, lengthwise. A U-shaped peeler is a great way to do this, then cut the long strips in half.

4. Spread on a baking sheet, and toss with oil, salt, and pepper.

5. Bake in preheated oven until the outside is crispy with brown edges, tossing occasionally, for ~20-25 minutes. Serve immediately.