Crispy, crunchy, and with a hint of salt, these chips are a great healthy alternative to the bagged stuff.
- 11/2 tbs sea salt flakes
- 4 parsnips cut into thin chips
- 2 tbs extra virgin olive oil
- Finely grated zest of 1 lime
Turn the oven up to 400 F. While that's heating up, heat a saucepan of water over high heat until it's boiling. Add 1 of the tsp salt flakes and cut parsnip into the pan, and cook for 5 minutes until slightly tender. Drain the pan, then place the parsnips on a foil-lined baking tray and drizzle them with olive oil. Roast the parsnips for 40 minutes in the oven or until tender and golden. Take the pan out of the oven.
Place the lime zest on a small tray and bake it for 3 minutes or until dry. Combine the baked zest in a bowl with leftover 1 tbs salt flakes.
Sprinkle the dried lime salt over the parsnip chips.