Vegetable Chips: Parsnips

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I love roasting vegetables. Cut them in any shape for any meal but for a snack, cut them into thin rounds. Today, I picked up some parsnips at the farmer’s market in Union Square. So, today, parsnips! Tomorrow, carrots, zucchini, or potatoes.

Parsnips (or other vegetable)
Olive oil
S and P

Preheat oven to 375. Peel parsnips and slice into thin rounds. Toss with olive oil, salt and pepper. Turn out onto a baking sheet and bake for 30 minutes, or until nicely browned. They will be a little uneven due to size but that makes them fun to eat. Take them out and sprinkle with salt. Eat immediately or save for the next day (still good!) Enjoy!