These chips are a great snack or a fun side to a meal and they are really simple!

You’ll need 4/5 large carrots (not the little ones in the bag), 3 parsnips, distilled white vinegar and sea salt.

Heat oven to 300F.  Coat baking sheet(s) with oil spray.

Here’s the must for this recipe – a mandolin.  I use mine all the time.  It doesn’t have to be fancy – a small plastic one like I have works fine.  You just need to be careful when using it.  Roasted skin isn’t very tasty.

So carefully slice the carrots and parsnips using the mandolin and/or a carrot peeler.  You can see from the picture that I used both.  After slicing the veggies, place them in a big bowl and pour the distilled vinegar over them.  Remove the veggies and put them on the prepared baking sheet(s).

Spray the chips with your oil spray and sprinkle them with salt.

Cook in the oven for 15 min and then pull out to flip them over and spritz them with vinegar (you can buy vinegar sprays now or put vinegar in an oil mister).  Put back in the oven and cook for 10/15 more minutes until they are crispy.