Ingredients
-
canola oil spray
-
3
parsnips
, washed and dried
Instructions
- Position oven racks in top and bottom thirds of oven. Preheat to 300F. Spray oil generously on 2 baking sheets.
- Peel long thin ribbons from parsnips using a vegetable peeler. Arrange ribbons in a single layer on prepared sheets. Spray tops of ribbons lightly with more oil.
- Bake in top and bottom thirds of oven until parsnips look dry, 8 to 9 min. Rotate and switch sheets. Continue baking until chips are golden, 10 to 12 more min. Remove from oven. Let stand for 5 min.
Nutrition (per serving)
- Calories
- 139,
- Protein
- 2 g,
- Carbohydrates
- 30 g,
- Fat
- 2 g,
- Fibre
- 6 g,
- Sodium
- 17 mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
