My Kitchen From Scratch

Parsnip Crisps

Posted on: November 28, 2010

Parsnip Crisps

Everyone loves bacon right? It’s crispy and smoky. If not because of the fat content, it would be my snack of choice, hands down. Vegetarians, fear not for bacon is coming to your table. Get a hold of some smoked salt and sprinkle on some parsnip thins and bake until crispy to make parsnip bacon. How easy is that? I did not have smoked salt in my pantry, so they’re called parsnip crisps for now. They are equally yummy.


  • 1 parsnip
  • kosher salt and pepper
  • olive oil for brushing


  1. Preheat oven at 300 F.
  2. Skin a parsnip using a vegetable peeler. Then peel it lengthwise into thin strips.
  3. Brush strips with olive oil and place them on a baking tray lined with parchment paper.
  4. Sprinkle with salt and pepper and cover with another parchment paper.
  5. Bake until crispy. I would check every 15 minutes, depending on the thickness of the strips.
  6. Let cool and serve.

(recipe adapted from “Parsnip Bacon,” by chef Quinn Hatfield of Hatfield’s in Los Angeles, Food and Wine Magazine – November 2010)

Final Notes:

  1. My vegetable peeler was not very sharp. So the strips were very thin, almost like shaved ham. But if you could, use a sharp peeler.

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Hi, my name is Kwokmun Lee. Learn more about me and my site here

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