Smoky Chile Cumin Parsnip and Apple Chips

Not just a great new flavor twist on chips, this duo of fall favorites is also a healthier snack alternative!

Ingredients

Procedure

1. Using a mandolin, slice the parsnips and apples lengthwise, about 1/8" thick.
2. Spread slices on dehydrator racks and lightly brush each with oil. Dehydrate for 8-10 hours at 135F.
3. Remove from the dehydrator and season with Lawry's Smoky Chili and Cumin Rub.