Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips. Brush both sides with vegetable oil and arrange on a parchment paper–lined cookie sheet. Season with smoked salt. Cover with a sheet of parchment and top with another cookie sheet. Bake at 300° for 1 hour and 15 minutes, until crisp. Let cool before serving.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: Servings|
|Calories from Fat: 49 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 67.2mg||2 %|
|Potassium 2520mg||66 %|
|Total Carbohydrate 120.9g||36 %|
|Dietary Fiber 32.9g||132 %|
|Sugars, other 88g|
|Protein 8.1g||12 %|
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Calories per serving: 534
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