Parsley Root and Sweet Potato Chips

When I found parsley root at the Chicago Green City market I was very excited. It is rather uncommon and yet so simple to prepare and very delicious.

20140511-183236.jpgOne easy way to prepare and enjoy them is making root vegetable chips. Here, mixed with sweet potatoes. Each crispy, light, and tasty.

20140511-183632.jpgIngredients:
2 medium parsley roots
1 large sweet potato
Fresh dill (or other fresh herb such as parsley, chives…)
Olive oil to drizzle
Freshly ground sea salt
Preheat oven to 400F.

20140518-160335.jpg Peel each vegetable and clean thoroughly.

20140518-160420.jpgUsing a mandolin, a vegetable slicer, or a sharp chef knife, slice the parsley root evenly and paper thin.

20140518-160914.jpgIn the same way, slice the sweet potato.

20140518-160949.jpgPlace the parsley root slices in a bowl and drizzle a little olive oil. Toss thoroughly.

20140518-161023.jpgArrange on a cookie sheet in a single layer.

20140518-161056.jpgIn the same way, drizzle a little olive oil on the sweet potato slices.

20140518-161146.jpgArrange on a cookie sheet and bake for about 10-12 minutes on ‘convection bake’ setting depending on your oven.

20140518-161256.jpgRemove from the oven, sprinkle with freshly ground sea salt and freshly chopped herbs. Serve and enjoy!

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