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

Quinn Hatfield
November 2010

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Credit: © Sabra Krock

Recipe Summary

active:
15 mins
total:
1 hr 30 mins
Yield:
Makes about 15 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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