Parsnip Bacon

By mirandavoegeli

These crisp, salty and smoky vegetable strips are from chef Quinn Hatfield of Hatfield's in L.A.

Ingredients

• 1 large parsnip (1/2 pound)
• Vegetable oil, for brushing
• Smoked salt, for sprinkling

Preparation

Step 1

Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet. Season with smoked salt. Cover with a sheet of parchment and top with another cookie sheet. Bake at 300° for 1 hour and 15 minutes, until crisp. Let cool before serving.