Appetizers, Vegetable Side Dishes, Vegetarian

Parsnip Chips

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Exciting News!! I am just about through testing a whole slew of recipes for my newest 17218543_1563345840360174_4068807163003426024_oproject, Jenny Osburn’s Party Food. Or it might be called Jenny Osburn’s Nova Scotian Party Food, not quite sure what the exact title will be as of yet. But I do know that it will be jam-packed with delicious appetizers and party dishes from Nova Scotia and beyond, plenty of secret-sharing and a map to help you find my favourite producers! And that some of my talented friends like Laura MacDonald and Monica Beaton are gonna help me pull it off. More about that soon.

In the meantime, here’s a recipe that will highly elevate your enjoyment of parsnips.

 

Parsnip Chips

1 lb. Parsnips
1/4 cup Olive Oil
1 teaspoon Salt

Preheat the oven to 400°. Slice the parsnips as thinly as possible (I used the thinnest setting on a mandoline but a sharp knife will work as well). In a large bowl toss the parsnip slices with the olive oil and salt to coat evenly. Spread in an even layer on two cookie sheets and place in the oven (you’ll have to put one on a higher rack and one beneath). Roast for 10 minutes, then remove the pans from the oven and stir, spreading the chips out evenly again. Place them back in the oven, switching positions of the cookie sheets. Roast for another 6-10 minutes, until the chips are deeply golden. They will cook unevenly, some may even be dark brown. Let them cool on the sheets, then pile in a bowl and devour with a glass of sweet cider, OR a bottle from The Annapolis Valley Cider Company!