Parmesan Parsnip Crisps

3 parsnips, cut into thin sticks*

2 egg whites

1 cup finely grated Parmesan cheese

1 tablespoon oregano, finely minced

1 tablespoon olive oil

Black pepper, to taste

Crisco, for greasing cookie sheet

Spicy marinara sauce, for dipping*

Preheat the oven to 425°F. Line a baking sheet with tin foil that has been greased with a little bit of Crisco. Beat the egg whites until they form stiff peaks, set aside. In a bowl mix the Parmesan cheese and the oregano, set aside. Take the parsnips and dip them into the egg whites then roll them into the cheese and herb mixture, set on baking sheet. Drizzle with olive oil and a few grinds of black pepper. Bake for 20-25 minutes, rotating the cookie sheet halfway through. Serve warm with a side of spicy marinara sauce for dipping.

*Parsnips should be firm to the touch and heavy, it they are spongy or light then they will taste a bit perfume-like after cooking

*If you only have a bland tomato sauce at hand it will just take a minute to doctor up, and trust me- it goes a long way! Heat a tablespoon of oil in a pan, add in a small pinch of crushed red pepper flakes, 2 cups of tomato sauce, and 3 tablespoons red wine. Saute for several minutes so the alcohol in the wine has time to cook out. Serve warm with the parsnip crisps.