Preheat oven to 350°

Using the vegetable peeler, peel the parsnip.

Slice the parsnip using a mandolin, or as thinly and evenly as possible using a sharp knife. Slices should be around ⅛" thick.

Mix all spices together in a small bowl.

Add the parsnip slices to a separate bowl or plastic bag. Add olive oil and mixed spices and toss until combined.

Spread the sliced parsnips as a single layer onto the baking sheet.

Bake until the edges are slightly crispy, about 20 minutes. Watch carefully during the last 5 minutes as some may start to brown and should be pulled out. Some chips may seem slightly tender in the middle, but allowing them to cool may help them crisp up. If the chips seem too soft, place them back in the oven and bake for increments of 2 minutes until they’re cooked.