• 2 large parsnips, washed and sliced
• 1/2 cup apple cider vinegar
• 3 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon chives, minced

Thinly slice the parsnips crosswise. Place the slice in a medium bowl and add vinegar. Let sit for 1 hour then lay on a paper towel and pat dry. Shortly before patting the chips dry, preheat oven to 425 degrees F and line a large baking sheet with parchment paper. In a large bowl toss the parsnip slices, olive oil and salt until well coated. Spread the parsnip chips in a single layer on the baking sheet. Bake until golden brown and crisp, approximately 30-35 minutes. Turn the chips over halfway through baking. Remove from the oven and allow to cool. Sprinkle with the chives and more salt if needed.

Parsnips are a root vegetable closely related to carrots and is usually grown as an annual. It is a long tuberous vegetable (like a carrot is) and is cream colored.