INGREDIENTS: 1 lb parsnips, peeled - (this recipe also works well with any root vegetable) 2 Tbsp olive oil 1 tsp kosher salt
INSTRUCTIONS: Preheat oven to 350.
Slice parsnips into very thin slices, about dime width. Toss in oil and arrange on baking sheets in single layers. Bake for 20 minutes, flip chips and rotate baking sheets. Cook an additional 10 minutes or until chips become crisp and darken in color. Transfer sheets to cooling racks. Chips will continue to crisp as they cool.