Smoked Paprika Carrot And Parsnip Chips
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Tuesday, May 15, 2012 at 2:43 PM
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From the Kitchen Window column

   
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Even Your Mother Will Approve Of Vegetable Chips
These baked, seasoned crisps are so tasty and colorful, you might not miss those fried potato chips.

Since carrots and parsnips are naturally supersweet, they appreciate the heat from the black pepper and smoked paprika in this recipe.

Makes 4 servings

4 medium carrots, peeled and sliced on the diagonal, paper-thin

2 medium parsnips, peeled and sliced on the diagonal, paper-thin

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon smoked paprika

Preheat oven to 350 degrees. For easy cleanup, line a large rimmed baking sheet with parchment paper.

Place vegetable slices in a large bowl and, using your hands, toss with olive oil and spices until coated. Lay in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown and starting to crisp around the edges. Remove from oven and eat. [Copyright 2012 National Public Radio]



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