The abundance of parsnips marks the change in season. Parsnips have a beautiful nuttiness and earthiness which pairs beautifully with smoked paprika. Season with Maldon Sea Salt once they have been in the dehydrator for an hour, so the salt crystals stick to the parsnip chips without dissolving so you get the clean, bright taste of the salt to flavour the crisps.   

INGREDIENTS

Enough for 2 dehydrator trays  

3 parsnips
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon maple syrup
½ teaspoon smoked paprika
A pinch of Maldon finishing salt

METHOD

Peel the parsnips and slice them, using a mandolin, as thinly as you can. Spread the slices on a paper towel to remove any excess moisture. Mix the olive oil, lemon juice, maple syrup and smoked paprika together in a bowl. Toss the parsnips in the liquid ensuring that the vegetables are well covered. Sprinkle with the finishing salt once they are on the dehydrator sheet or on the baking tray.

DEHYDRATOR METHOD

Lay out the crisps onto teflex sheets, ensuring they are evenly spread.

Dehydrate at 145F for 1 hour. Then turn down the dehydrator to 115F and continue to dehydrate for a further 12 hours. Then shuffle them around a bit to ensure that they haven’t stuck to the teflex and continue to dehydrate for a further 12 hours until crunchy.

OVEN METHOD

Preheat the oven to 200c (gas 6). Spread the vegetables in a thin layer on a lightly oiled baking sheet. Bake them in the oven for between 20 – 25 minutes turning them over halfway through, and watching them like a hawk for the last 10 minutes as they can burn easily. When the vegetables are ready they will be crisp. Place on a paper towel to absorb any excess oil and allow to cool.