Chef's Quick Tips: Parsnip Chips

This week, Mike Geller, founder and owner of Mikes Organics of Stamford, shows Tina Redwine how to make healthy and delicious treats using seasonal produce. 
Parsnip Chips
6-8 small parsnips (about 1.5 lbs)
¼ cup extra virgin olive oil
Sea Salt
Black Pepper
  1. Preheat oven to 400 degrees
  2. Cut roots and tops off parsnips
  3. Slice into dime sized “chips” ad thinly as possible with a knife or use a mandolin
  4. Put chips in bowl and toss with olive oil
  5. Arrange on baking sheet and dust with salt and pepper
  6. Bake at 400 degrees for approximately 10-12 minutes or until golden brown
  7. Serve warm as an appetizer or side dish
  8. Lightly dust with sea salt
Mike Geller
Founder and owner 
377 Fairfield Avenue, Building 1 in Stamford