Parsnip Chips

 

In the November 2010 Food & Wine, the magazine claims that vegetables are the next big thing.  Now, I love my Food & Wine, but seriously, how desperate were they when they came up with that line?  In any event, in promoting vegetables as the next big thing, they had a recipe for parsnip bacon.  I guess since bacon was the last big thing, they figured they had to work it in to help us ease the transition from one big thing to the next.  The recipe sounded good, so I thought I’d give it a try.

In a weird twist, the finished product looked nothing like the picture, but did look a lot like bacon.  However, it tasted nothing like bacon.  But it did taste like Terra Chips, which are pretty awesome, if not as awesome as bacon.  But since bacon is out, and vegetables are in, then that’s probably just as well.

Parsnip Chips

Preheat the oven to 300.  Using a vegetable peeler, peel a parsnip into thin strips.  Toss in vegetable oil (like the recipe) or olive oil (like me).  Spread out on a baking sheet lined with parchment paper and sprinkle with smoked sea salt.

Bake at 300 for an hour and 15 minutes (like the recipe) or until they start to burn after about 35 minutes (like me).

Despite my issues with them, they were really good.  Crunchy and salty, they’d make for a nice party snack.  The long strips look really nice standing up in a glass, a lot nicer than a bowl of Terra Chips which just look like potpouri.

 

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