2 pounds parsnips, peeled, cut into ¼-inch medallions (about 6 cups)
2 tablespoons extra-virgin olive oil
2 teaspoons chili powder
¼ teaspoon salt
Position oven rack on the lowest rung. Preheat oven to 425 degrees.
Place parsnips in a large bowl. Add olive oil and stir to coat. Sprinkle chili powder and salt over parsnips, and stir well.
Cover an 11 x 17-inch baking sheet with parchment paper. Spread parsnip chips out in one layer. Bake 15 minutes, and flip. Return to oven and bake another 15 minutes (20-25 minutes for extra-crispy chips).
Yield: 8 servings (serving size: 1/2 cup)
Calories per serving: 105