Smoky parsnip chips

parsnips

The last harvest from the garden, dug out all the parsnips before covering the soil to rest over winter.

Parsnip keeps well in the soil, they will progressively become more starchy and develop a central tough fibrous core. This make preparing them a bit more work as it is necessary to cut away the center. 

Parsnip chips before baking

I simply bake them like fat chips, season with smoky paprika for flavor and presentation. 

smoky parsnip chips

Cut parsnip into pieces, shake with some olive oil and smoky paprika to coat, bake at 180˚C until soft and slightly golden on the edges, around 30 minutes.