2 big parsnips (get them as fat as you can- they shrink so you want a good sized chip)
Several tablespoons of olive oil
Tabasco sauce (if you want them spicy)
Toasted sesame oil (for additional flavor)
Wash and dry your parsnips. Don’t peel them- the skins help prevent the edges from burning too fast.
Slice the parsnips using a mandolin, or your food processor. You want thin, evenly sliced rounds.
Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping. Sprinkle the Tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices. (the less oil, the better they bake. you could even try them oil free)
Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet). This presses them down and makes them crispier.
Bake for 20 min at 250. At the 10 min mark, rotate your cookie sheet.
After 20 min, remove the top cookie sheet, and continue baking 10-20 min. Careful- they burn easily!
Remove and let cool on a wire rack- they get crispier as they cool. NOTE: if they are still bendy, microwave them in small batches, 2 minutes at a time (make sure the center ones don’t burn!). I noticed the microwave fixed all ‘bendy’ issues very well