These parsnip chips have only 4 ingredients and couldn't be easier to make. They're best when the parsnips are sliced thinly and evenly, so if you have a mandoline this would be the perfect time to get it out. Recipe adapted from VT Feed.
Position racks in middle and lower thirds of oven; preheat to 350 degrees F.
Toss parsnips in a large bowl with oil, salt and pepper. Divide between 2 baking sheets and spread into even layers.
Bake, stirring the parsnips and switching the positions of the pans and rotating them from back to front halfway through, until golden brown, about 1 hour.