Parsnip Chips

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 4 parsnips – washed and peeled

Method

Using a peeler or mandolin, shave 24 thin ribbons from the parsnips. Place the ribbons on the rack of a dehydrator and dehydrate at 54°C until completely dry (about 48 hours).

If you don’t have a dehydrator, use your oven if it functions on such a low temperature. Or, use the warming drawer.