Smoked Paprika Carrot And Parsnip Chips
Since carrots and parsnips are naturally supersweet, they appreciate the heat from the black pepper and smoked paprika in this recipe.
Makes 4 servings
4 medium carrots, peeled and sliced on the diagonal, paper-thin
2 medium parsnips, peeled and sliced on the diagonal, paper-thin
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon smoked paprika
Preheat oven to 350 degrees. For easy cleanup, line a large rimmed baking sheet with parchment paper.
Place vegetable slices in a large bowl and, using your hands, toss with olive oil and spices until coated. Lay in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown and starting to crisp around the edges. Remove from oven and eat.