There's no need to prepare the cookie sheets for this recipe.
I wish my mandolin sliced them a little thinner, but they turned out great anyway.
The finished product. Naturally sweet, so your kids will love them!
Makes about 1 cup of chips
1 large carrot, thinly sliced
2 medium parsnips, thinly sliced
1 teaspoon olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon chili powder
Preheat oven to 200F.
Mix oil and spices then toss sliced carrots and parsnips in it. Spread on 2 cookie sheets in a single layer. Bake for 1 hour in the middle of the oven, then flip the slices. Bake for another hour or until crisp.
To test, take out a piece of each vegetable and set aside for 3 minutes to cool. If it's crispy, then remove the sheets from the oven and allow to cool before eating. Otherwise, continue to cook for a few more minutes. Watch them carefully so they don't burn.
Carrot and Parsnip Chip Recipe