4 medium parsnips, washed, peeled and thinly sliced
5 Tbsp avocado oil
4 tsp sea salt
Freshly ground black pepper to taste
Preheat oven to 425F.
Line 3 baking sheets with parchment paper.
Using a mandoline, slice parsnips into thin slices.
In a large mixing bowl, combine parsnip, avocado oil, sea salt and freshly ground black pepper.
Make sure the parsnip is well coated.
Place parsnip slices on parchment lined baking sheets.
Bake 2 sheets and then the last sheet by itself for 30-40 minutes.
At 15 minute mark of cooking, flip chips on baking sheet and continue to bake.
Parsnip chips will begin to brown and crisp. Remove when you have desired crispness.
You can add more salt to taste as chips cool to eat.