Parsnip Bacon

Contributed by Quinn Hatfield

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

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.