Parsnip Chips

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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.