Truffle Vegetable Chips


10 large eggs
1 large zucchini
1 large parsnip
3 Tablespoons olive oil
1 teaspoon Sabatino Tartufi Truffle Rosemary Salt, divided
2 teaspoons Sabatino Tartufi Truffle Zest®.


  1. Preheat the oven to 425˚F. Prepare two large baking sheets, lined with parchment paper and set aside.
  2. Thinly slice your zucchini and parsnip with a mandoline (about 1/8 inch) or a sharp Chef’s Knife. The thinner they are, the crispier they will be.
  3. Dry your sliced vegetables off with a paper towel, to remove access moisture.
  4. Place the sliced vegetables on the prepared baking sheet, making sure they do not overlap.
  5. Drizzle olive oil and rub into the sliced vegetables. Sprinkle 1/2 teaspoon Sabatino Tartufi Truffle Rosemary Salt over each tray of sliced vegetables.
  6. Bake for 15-20 minutes, until browned and crisp. Remove from oven and let cool.
  7. Transfer the chips to a bowl, dust with Sabatino Tartufi Truffle Zest®, and serve!

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