Salt and Vinegar Parsnip Chips

  • 2 large parsnips, washed and sliced
  • 1/2 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon chives, minced

Thinly slice the parsnips crosswise. Place the slice in a medium bowl and add vinegar. Let sit for 1 hour then lay on a paper towel and pat dry. Shortly before patting the chips dry, preheat oven to 425 degrees F and line a large baking sheet with parchment paper. In a large bowl toss the parsnip slices, olive oil and salt until well coated. Spread the parsnip chips in a single layer on the baking sheet. Bake until golden brown and crisp, approximately 30-35 minutes. Turn the chips over halfway through baking. Remove from the oven and allow to cool. Sprinkle with the chives and more salt if needed.

Parsnips are a root vegetable closely related to carrots and is usually grown as an annual. It is a long tuberous vegetable (like a carrot is) and is cream colored.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s