*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: >6 servings. 8 ounces parsnips, peeled> 2 to 3 tablespoons mild olive oil> Coarse sea salt> ...

Slice the parsnips into chips as you see fit. I used my mandolin, trying to cut at a bias, until the parsnip got too small and threatened my fingers, then finished what was left with a knife. Back ...

These crisps are a healthy alternative to regular potato chips and are fun to make. Preheat oven to 475 degrees. Peel and slice the parsnip as thin as possible. Pour the vegetable oil, cinnamon and ...

Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, “How heartwarming! How generous!

Add Yahoo as a preferred source to see more of our stories on Google. 'The taste is great and they are very moreish,' writes Mark Hix - Tina Hillier These are rather like a root-vegetable version of ...

I have resisted writing recipes that use a mandoline, the clever little instrument that can cut fruit and veg wafer-thin. My resistance comes from the fact that many of them are not easy to use and ...

A healthy alternative to potato chips, try these the next time you have a crunchy snack craving. We’re sorry, this content is not available in your location.