Maple parsnip chips are a great side for any protein, but go exceptionally well with these blue cheese lamb koftes!
- Preheat oven to 130 and line a baking tray with non stick paper
- Peel the parsnips to remove outer skin
- Use the peeler to make long strips of parsnip
- Spread the parsnip strips on the paper in a single layer and lightly brush each with some maple syrup.
- Cook for 10 -12 minutes or until parsnip chips are crisp all the the way through. Turn the chips over to help them cook evenly and watch closely so that the thin ends do not burn.
- Remove from oven and allow to come to room temperature on the tray
To see more recipes by Joanne, visit her blog, Second Helping.
