This is my absolute favourite way to enjoy parsnips. Light, crispy, and sweet with a sweet and salty effect at play too.
I used a mandolin to achieve paper-thin sheets of parsnip, but I’m guessing you could attain the same result with a food processor.
The stacking effect makes them an interesting side dish. I like to serve mounds of these parsnip crisps instead of fries with burgers and they are so good, you don’t miss the fries. Trust me.
I have also served them as an appetizer on a plate drizzled with black olive tapenade on one side and pesto on the other for guests to smear and scoop. The possibilities are endless: sriracha, chopped coriander / parsley, sourcream, sourcream and adobo, etc.
Four pounds worth seems like a lot, but prepared this way, they are truly addictive. Go ahead. Betcha can’t just stop at one.
Serves 4 (as a side)
|Parsnips, peeled, cut into strips using a vegetable peeler or mandolin||4 lbs|
1. Preheat oven to 375 degrees.
2. Line a large baking tray (15 1/2″ x 20″) with parchment paper.
3. Place parsnip strips on baking tray. Lightly coat with olive oil and season with salt and black pepper. Ensure parsnip strips are evenly laid so that each strip is touching the parchment paper
4. Bake on middle rack for 30 minutes. Remove from oven, toss parsnips, and return to oven on lowest rack for 20 more minutes.
5. Remove from oven and serve with desired condiment / garnish.