Paul's Parsnip or Beet Chips
By Chef Kathleen Dealemans


1 pound Parsnips - peeled and sliced thin OR
1 pound Organic Beets peeled and sliced 1/8 inch thick
1 tablespoon Olive Oil or Peanut Oil Salt (coarse grained) and Cracked Black Pepper


Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray and set aside.

Place parsnips or beets in a plastic bag, add oil, sprinkle with salt and pepper, seal bag, and shake until evenly coated. Spread on cookie sheet.

Bake 1 hour, turning every 15 minutes - beets only need to be turned once. Remove any darkened ones early, since a few will cook faster.

Serve immediately - they're best hot!

Servings: 04