Prep the parsnips: Wash and peel the parsnips. Trim the ends. If the cores are very woody (common in larger parsnips), halve lengthwise and cut out the tough center.

Slice thinly: Use a sharp knife, mandoline, or vegetable peeler to create thin rounds or long ribbons. Aim for about 1/16 to 1/8 inch thick. Even thickness means even crisping.

Dry them well: Pat slices dry with paper towels. Removing moisture helps them crisp instead of steam.

Season lightly: Toss slices with oil to lightly coat—about 1 tablespoon per pound. Add salt, pepper, and any spices you like. If using maple syrup, use a very light drizzle and toss well to prevent clumping.

Preheat the air fryer: Set to 325°F (160°C). A slightly lower temp helps prevent burning while they dry out and crisp.

Arrange in a single layer: Place parsnip slices in one even layer in the basket. Overcrowding makes them soggy. Work in batches as needed.

Air fry and watch closely: Cook for 10 to 14 minutes, shaking or flipping halfway. Start checking at the 8-minute mark. They’re done when the edges are golden and the centers feel firm, not floppy.

Finish and cool: Transfer to a rack or paper towel and sprinkle a pinch more salt while hot. Let them cool for a few minutes—they crisp further as they cool.

Repeat with remaining batches: Keep an eye on later batches; they often cook faster as the air fryer stays hot.

Serve: Enjoy plain or with dips like herbed yogurt, spicy aioli, or honey-mustard.