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