Pre-heat oven to 275 F. Line 2-3 large rimmed baking sheets with parchment paper.

Peel the parsnip and trim the tough ends. Using a mandoline slicer or a sharp knife, slice the parsnip into paper thin chips.

Arrange the chips in a single layer on the baking sheets. Spray lightly with canola or olive oil cooking spray. Lightly dust with cinnamon. Flip chips and repeat.

Bake chips, one baking sheet at a time, for 25-35 minutes or until dry and crispy. Flip halfway through.

Remove from oven and scoop chips into a large bowl. Enjoy immediately, or store in an airtight container for 2-5 days.