Lemon-Pepper Parsnip Chips

Prep Time 30 minutes

Drying Temp: 125° to 135°F

Drying Time: 6 to 8 hours

Yield: 8 servings

INGREDIENTS:

• 8 medium parsnips (1^3/4 to 2 pounds)

• 2 to 3 tablespoons Lemon-Pepper Seasoning or seasoning of your choice such as dried dill, chives, salt, and pepper

• Olive oil, lemon juice, or water, as needed

PROCEDURE:

1. Cut off the green parsnip tops if present. Wash the parsnips and peeled.

2. Cut the parsnips crosswise into thin coins or diagonally into 1/8-inch-thick slices. Steam blanching also helps create crisper chips; to steam-blanch, steam thin slices for 30 to 60 seconds, then pat dry.

3. Toss the parsnip slices with the seasoning to taste until well coated. If the slices are very dry, use a drizzle of the oil, lemon juice, or water to help the seasonings stick. A small amount of oil can help make the vegetables crisp, but don't overdo it.

4. Arrange the slices on the drying trays in a single layer without overlapping.

5. Dry until crisp, at 125° to 135°F for 6 to 8 hours. Raw parsnips will take longer to dry than cooked.

STORAGE:

Up to 1 year at room temperature in an airtight container.