parsnip and carrot chips
May 8, 2013
We got a bumper crop of carrots and parsnips in our last Farmhouse delivery. I put them in salads, snacked on them with hummus, and put them in sauces, but there were still so many! I decided to shave and roast them for a quick snack.
To make these, use your vegetable peeler to make thin strips. Toss them with a little olive oil, salt and pepper. Lay the vegetables on a cooling rack that has been placed on a cookie sheet. Bake them in a 400 degree F oven for 12-15 minutes, until lightly browned and crispy.
This is an easy, delicious snack with nutrients– win, win!
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