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Parsnip Chips
- Difficulty
Easy
By David Higgs
Published 2018
Ingredients
4
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.
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