A healthy and spicy snack made with thinly sliced parsnips, a little olive oil and red chile salt. This recipe provides a nice snack for two people.
*See Kitchen Notes for more information, substitutions, and related links.
Preheat oven to 350°F.
Make the red chile salt by mixing the 3 tsp. of red chile powder with 1 tsp. salt. Taste and adjust to taste.
Using a mandoline or sharp knife, slice the peeled parsnip very thin (about 1/16 of an inch)
Transfer the parsnip slices to a large bowl. Spread them out into one layer if possible.
Sprinkle generously with red chile salt and toss to coat.
Place in preheated oven and baked 18 - 20 minutes. Remove from oven and flip pieces. Remove any that are already crispy. The smaller ones crisp up pretty fast.
Return to oven for another 5 - 10 minutes until toasted and crisp.
Remove from oven. Eat immediately*.
Parsnips - Use large parsnips that stay pretty thick all the way to the end if possible. When they taper sharply, those smaller pieces cook very fast. Of course you can just eat those right away while you wait for the rest to bake.
Olive Oil - Use a mild flavored olive oil or another oil like avocado or safflower.
Red Chile Powder - Don't use chili powder. Make sure that the only ingredient is ground red chile (with an "e").
Eat immediately - These stay crispy for about an hour and after that, they lose their crispiness. I've tried reheating them under the broiler but with no luck. They just became tough and chewy.
Recipe author: MJ of MJ's Kitchen