2cupsthin sliced parsnipsuse a mandolin slicer or vegetable peeler ( about 2 whole medium parsnips)
3tablespoonavocado oilor olive oil
2teaspoonsea saltor more to taste
Instructions
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.
Notes
* all nutritional data are estimates based on the products I used*