- 1/2 pound parsnips, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon fleur de sel
- Preheat oven to 300 degrees.
- Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
- Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
- Source: Emeril's Table: Cooking Local, Cooking Fresh