Parsnip Bacon

These crisp, salty and smoky vegetable strips are from chef Quinn Hatfield of Hatfield's in L.A.

Slideshow:More Amazing Vegetarian Dishes

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  • Servings: Makes about 15 slices

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  • 1 large parsnip (1/2 pound)
  • Vegetable oil, for brushing
  • Smoked salt, for sprinkling

How to make this recipe

  1. Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet. Season with smoked salt. Cover with a sheet of parchment and top with another cookie sheet. Bake at 300° for 1 hour and 15 minutes, until crisp. Let cool before serving.

Contributed By Photo © Sabra Krock Published November 2010

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