2cupsthin sliced parsnipsuse a mandolin slicer or vegetable peeler ( about 2 whole medium parsnips)
3tbspavocado oilor olive oil
2tspsea saltor more to taste
Preheat oven to 425 F and line 2 baking sheets.
Use a mandolin slicer or vegetable peeler to slice the the parsnips into thin slices.
In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with spoon to coat in oil and salt.
Place parsnip slices onto lined baking sheets. Bake each sheet of chips, one at a time, for 12 to 20 minutes or more until browned and crisp. Check at 10 minutes and if they are still soft then continue baking. Once browned and crisp let cool a little to dry out. If they are still soft then they need to bake a little longer. Bake the second sheet after the first is done. Add more salt to taste if desired. Or you can deep fry these in oil according to fryer instructions.
* all nutritional data are estimates based on the products I used*