Roasted Parsnip and Carrot Chips

I have always liked parsnips, but I don’t think I’ve ever gone out of my way for them until now.  Maybe it’s their earthy sweetness, or the fact that they are still feeding my local produce appetite, but I am in love with them right now.  And, like most things I love, they require only the simplest preparation to be perfectly delicious.

They are a nice addition to any roasted vegetable platter, as a side with a sandwich or dip, or of course they are a great snack.

  • 5-6 medium parsnips
  • 5-6 medium carrots
  • olive oil
  • sea salt
  • a handful of parsley

Preheat the oven to 400 degrees.  Wash and dry the parsnips and carrots.  Slice both the parsnips and carrots about 1/4 inch thick on a diagonal; do this by lying them on the cutting board and holding them firmly (with fingertips rolled back toward you, of course), then angling your knife at a 45-60 degree angle so you are cutting oblong slices.  This provides a greater surface area to brown.  Drizzle the cut vegetables with olive oil and sprinkle with a bit of salt, then spread them in one layer on a rimmed baking sheet (the rim will keep any excess olive oil from dripping off).  Place the sheet in the oven and bake for about 30 minutes or so, stirring occasionally.  They will be browned and slightly caramelized when they are done.  Sprinkle them with parsley and a little more salt, if you wish.  Enjoy!

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