So here I was, thinking that I was the only one who had a thing for parsnip.
Little did I know, there’s a whole world of parsnip lovers out there, including my good blogging buddy Charles over at Five Euro Food, who posted a dazzling post on fried parsnip chips within a few hours of my waxing philosophical about the little white root. Who knew there was so much collective affection for this humble (yet extraordinarily tasty) vegetable?
Here’s some other exciting news. I bought a kitchen gadget. Need more? It actually works. I tend to shy away from gadgetry because I generally have a sneaking suspicion that I can do a better job with my hands, and that the gadget will just end up occupying space until I finally get around to putting it out at our annual garage sale.
But let me just say, this hand-held mandoline was worth every penny. A mandoline is a fancy name for a slicer – but it’s the speed, precision and efficacy of the slice that will have your head spinning.
Just have a look at these paper-thin puppies:
C’est pas beautiful ca? It took me about 10 seconds to slice these parsnip chips and there is no way in the good heavens that I could ever slice that quickly or thinly, with my hands. So I am completely at peace with my purchase.
In case you’re interested: Good Grips Hand-Held Mandoline Slicer by Oxo – it cost me $23.99. Worth all of it and more.
Ok, on to the recipe.
Oven-Baked Sweet Potato & Parsnip Chips
2 sweet potatoes
2-4 Tbsp olive oil
Seasonings as desired (I used sea salt, cracked pepper and chili)
Heat oven to 275 F.
Thoroughly wash exterior of sweet potatoes and parsnips. Leaving skin on (where plenty of nutrients reside), set your mandoline to the thinnest slice setting, and proceed to slice the 4 vegetables (it will take only a couple minutes).
If you do not have a mandoline, choose a nice sharp knife and aim for the thinnest slice possible.
The advantage of the paper-thin slice is that it ends up curling – much like a chip.
The disadvantage of the super thin slice, if there is one, is that the vegetable becomes almost translucent and loses some of its beautiful colour when baked. If your slices are slightly thicker, you will retain some of this colour.
Place your potato and parsnip slices together in a large mixing bowl. Add olive oil and whatever seasonings you like: cumin, chili, coriander, curry, paprika, pepper, rosemary, sea salt, thyme, etc. Mix together with a spoon or your hands to combine. You want to have enough oil on the veggie slices to prevent sticking but not too much such that it will give rise to sogginess.
Lay the slices out on a foil lined baking sheet such that they are not touching (if they overlap, they will remain soggy and they won’t crisp up). You may need to use a couple baking sheets.
Cook veggie chips for about 35 minutes, or until they are nice and crispy, flipping them over around the halfway mark. You will want to keep an eye on them to ensure that they are not over-cooking (oven temperatures and cooking times will vary depending on thickness and size of slices, etc.).
A perfect, all natural, game day munchy ~ enjoy!