Easy Baked Parsnip Chips-Crisps

1. Preheat oven to 400°F Use a mandoline or a vegetable peeler to make long strips of parsnip in very thin slices (about 1-millimetre thick).

2. Brush the strips lightly with vegetable oil and place them in a single layer on a parchment-lined baking sheet. Top with another piece of parchment paper and another baking sheet and bake for 7 minutes or until chips are lightly brown and cooked through.

3. Cool on baking sheet and season with salt to taste.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	13.6 g
Energy	117.232 kCal
Total lipid (fat)	13.6 g
Fatty acids, total saturated 16:0	1.1016 g
Fatty acids, total saturated 8:0	0.4488 g
Choline, total	0.0272 mg
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	0.3808 g
Fatty acids, total saturated 18:1 undifferentiated	1.5504 g
Fatty acids, total saturated 18:2 undifferentiated	0.2176 g
Fatty acids, total saturated 14:0	2.2304 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total polyunsaturated	0.2176 g
Phytosterols	12.92 mg
Fatty acids, total saturated 6:0	0.0272 g
Vitamin K (phylloquinone)	3.3592 g
Fatty acids, total saturated	11.084 g
Fatty acids, total monounsaturated	1.5504 g
Vitamin E (alpha-tocopherol)	0.5182 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
parsnip	1	0	0	0