Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
With a sharp knife or mandoline, slice the parsnips crosswise as thinly as possible.
Place the parsnip slices in a medium bowl and pour in the vinegar. Let them soak for one hour, then lay them on paper towels to dry.
In a large bowl, toss the parsnip slices, olive oil and sea salt until well coated.
Place the parsnip slices onto the lined baking sheets. Bake until golden brown and crisp, about 30 to 35 minutes. Turn them over halfway through cooking and continue baking. Once the chips are browned and crisp, allow them to cool a little (they’ll dry out some and get crunchier).
Place the chips on a serving dish and sprinkle with a little more salt if desired and minced chives.
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