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.
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Oct 28, 2019, 12:13 PM
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Updated 1,905 days ago
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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
Ingredients:
6-8 small parsnips (about 1.5 lbs)
¼ cup extra virgin olive oil
Sea Salt
Black Pepper
Directions
- Preheat oven to 400 degrees
- Cut roots and tops off parsnips
- Slice into dime sized “chips” ad thinly as possible with a knife or use a mandolin
- Put chips in bowl and toss with olive oil
- Arrange on baking sheet and dust with salt and pepper
- Bake at 400 degrees for approximately 10-12 minutes or until golden brown
- Serve warm as an appetizer or side dish
- Lightly dust with sea salt
Contact:
Mike Geller
Founder and owner
203-832-3000
377 Fairfield Avenue, Building 1 in Stamford
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