Parsnip Chips

• 4 parsnips – washed and peeled

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.