4 or 5 medium parsnips (spring-dug if possible)
1-2 Tbsp virgin coconut oil
1-2 tsp salt
fresh mint (garnish)
Heat oven to 430. Peel and slice parsnips diagonally (to increase size of the chip). Toss in coconut oil and sprinkle with salt. Bake for 20-30 min on cookie sheet, turning half-way through with a spatula. Remove from oven, allow to cool slightly. Garnish with freshly chopped mint.