Celeriac and parsnip crispsScreen stays on
Weigh · step 1 of 5
Servings
Weigh
Parsnip, raw
20 g
Put the bowl on the scale and press tare before each one.
Weigh
Sunflower oil
3 g
Weigh
Celeriac, raw
40 g
Grams change with the number of servings; the carbs in each serving stay the same.
Heat the oven to 350 to 375 °F (180 to 190 °C).
Slice the parsnip and celeriac as thinly as you can (a mandoline helps).
Toss the slices lightly in the oil and spread them on a sturdy tray.
Bake until golden. Sprinkle with a little salt.