Preheat the air fryer: Set it to 325°F (160°C). A slightly lower temperature helps the chips dry and crisp without burning.

Prep the parsnips: Wash and peel. Trim off the ends. For the crispiest results, slice them very thin—about 1/16 to 1/8 inch. Use a mandoline for even slices, or a sharp knife with a steady hand.

Pat dry: Spread the slices on a clean towel or paper towels and pat them dry. Removing surface moisture helps them crisp.

Season: In a large bowl, toss the slices with oil, salt, and any optional spices. Start with 1 tablespoon of oil; add a bit more only if needed to lightly coat.

Arrange in the basket: Place the slices in a single layer. A little overlap is okay, but avoid a thick pile. Work in batches if needed.

Air fry and watch closely: Cook for 10–15 minutes, shaking the basket or flipping slices every 4–5 minutes. Some thinner pieces will brown faster—pull them as they’re done.

Adjust temperature if needed: If the edges brown too fast, drop the temperature to 300°F (150°C). If they’re not crisping after 12 minutes, bump it to 340°F (170°C) for the last few minutes.

Finish and cool: Transfer cooked chips to a wire rack or paper towel-lined plate. Sprinkle with a pinch more salt. Let them cool for 5 minutes to fully crisp.

Serve: Enjoy warm, or pair with dips like lemon-garlic yogurt, spicy mayo, or honey mustard.