Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Using a mandoline or a very sharp knife, slice the sweet potatoes and parsnips into thin, uniform rounds about 1/8 inch thick.
- Use small Halloween-themed cookie cutters (bats, ghosts, or pumpkins) to cut shapes out of the center of each vegetable slice.
- Place the vegetable shapes in a large bowl, drizzle with olive oil, and toss gently with sea salt and smoked paprika until evenly coated.
- Arrange the shapes in a single layer on the prepared baking sheets, ensuring they do not overlap.
- Bake for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy. Watch closely during the last few minutes to prevent burning.
- Remove from the oven and let cool on the baking sheet for 5 minutes to allow them to crisp up further before serving.
Notes
For extra crispiness, soak the sliced vegetables in ice water for 30 minutes and pat them completely dry before tossing with oil. Store in an airtight container for up to 2 days.