Parsnip Chips
Ingredients
- 2 pounds parsnips, peeled, cut into ¼-inch medallions (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- ¼ teaspoon salt
Instructions
- Position oven rack on the lowest rung. Preheat oven to 425 degrees.
- Place parsnips in a large bowl. Add olive oil and stir to coat. Sprinkle chili powder and salt over parsnips, and stir well.
- Cover an 11 x 17-inch baking sheet with parchment paper (or use a silicone mat). Spread parsnip chips out in one layer. Bake 15 minutes, and flip. Return to oven and bake another 15 minutes (20-25 minutes for extra-crispy chips).
- Yield: 8 servings (serving size: 1/2 cup)