1/2 pound parsnips, peeled
2 tablespoons olive oil
1/2 teaspoon fleur de sel or sea salt
Preheat oven to 375 degrees.
Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Turn the strips after 15 minutes. Allow strips to cool on baking sheets before removing.
Adapted from: Emeril.com
