Slice the parsnips into chips as you see fit. I used my mandolin, trying to cut at a bias, until the parsnip got too small and threatened my fingers, then finished what was left with a knife. Back ...

These crisps are a healthy alternative to regular potato chips and are fun to make. Preheat oven to 475 degrees. Peel and slice the parsnip as thin as possible. Pour the vegetable oil, cinnamon and ...

After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand ...

I have resisted writing recipes that use a mandoline, the clever little instrument that can cut fruit and veg wafer-thin. My resistance comes from the fact that many of them are not easy to use and ...

The kale chip is so 2010. It’s time to update our non-potato chip repertoire with a new vegetable. After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole ...

Preheat oven to 400 degrees Cut roots and tops off parsnips Slice into dime sized “chips” ad thinly as possible with a knife or use a mandolin Put chips in bowl and toss with olive oil Arrange on ...

There's nothing American food processors can't turn into a chip. Recently, I've seen store shelves full of wonton chips, rice chips, parsnip chips and buttermilk garlic mashed potato chips, along with ...

Up your snack game with crisps from across the pond: Tyrrell's Hand Cooked English Potato Chips in seven flavors, including Mature Cheddar & Chives and Sweet Chili & Red Pepper, made with ...