Parsnip chips with three dips

You voted and parsnips are the ingredient of the month for November!

Parsnips are a root vegetable and a close relative of carrots. They may look kind of similar, but parsnips have a very distinct, buttery taste that lends them particularly well to pureed preparations (we’ll get to that).

Starting off  simply – parsnip chips with a yogurt-cumin, sour cream-herb, and yogurt-paprika (or yogurt-harissa, if you prefer) trio of dips.

You’ll need:

• 3-4 good-sized parsnips *parsnips cook down a lot!*
• olive oil
• salt
• ground black pepper
• 1 tsp herbs de provence
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup greek yogurt
• 1/3 cup sour cream (if using)

1. Preheat oven to 375F/190C (depending on your oven, you can raise it later to 400F). Line a baking sheet with plenty of foil.

2. Wash, and slice the parsnips in thin rounds.

3. Lay them out flat on the baking sheet, so each piece has some room and they are not all on top of each other. Toss with salt and pepper and plenty of olive oil. You don’t want these to get dry while baking so when you’re checking on them – about 30 minutes in – you can add a little more oil or shake the baking sheet/tray around a bit so everything is well-coated and seasoned.

4. After about half an hour, you’ll notice that the edges of the chips will start to curl up a bit and that’s your sign that they are done. Mix all of the dips – or make up your own combination – and enjoy.