Ingredients:

• 2lbs parsnips
• 2 tablespoons olive oil
• Coarse sea salt

 Directions:

Heat oven to 400 degrees.  Line 2 baking sheets with parchment paper.  Peel parsnips.  Cut them crosswise into 2 ½ inch chunks, slice the chunks lengthwise into ¼ inch thick planks, and cut planks into sticks.  Toss with olive oil and sea salt.  Spread in a single layer on baking sheets.  Bake 15 minutes; toss well and add additional salt.  Continue to bake, tossing occasionally, until golden brown and crisp, about 30 minutes total.  Makes 4-6 servings.

From the Asparagus to Zucchini Cookbook