I have had my eye on a mandolin for months now and I finally broke down and bought one. Then I immediately rushed home and sliced everything in the fridge (obviously). I can't wait to use this on salads and for yummy side dishes.
But first up we have sweet potato and parsnip chips. I'll admit that the parsnip chips came out a little crunchier and tasted more like actual chips than the sweet potato chips but they were both darn tasty. I think that cooking them a little longer might have made them a little more crispy. I love the spice of a parsnip and they pair well with the sweet potato. The other thing I'm obsessed with is this totally affordable, and practically life changing, truffle oil. Go get yourself this now (and thank me later). Let's get started...
1 Sweet potato
1- 2 Parsnips
Truffle Olive Oil
Salt and Pepper
Step No 1
Slice the sweet potatoes using the mandolin. Turn oven to 475 degrees.
Step No 2
Put the slices on a cookie sheet. Sprinkle parmesan and drizzle olive oil.
Step No 3
Bake for 20 - 25 minutes until edges turn brown. Sprinkle additional parmesan and drizzle truffle oil over chips. Place chips on a rack to let cool.
Enjoy this savory/sweet goodness.
So good. You won't believe it.