Try Joy Bauer's lighter take on salt and vinegar chips.
Preheat oven to 300F. Liberally coat 2 baking sheets with oil spray.
Using a mandolin, carefully slice carrots and parsnips into thin chips, (Alternatively, you can use a vegetable peeler to create irregular strips).
Add white distilled vinegar into a large bowl or plastic bag and submerge the carrot and parsnip chips into the vinegar. Remove the vegetable chips and place them on the baking sheets in a single layer (make sure they do not overlap). Mist the vegetable chips with oil spray and sprinkle with salt.
Place in oven and cook for 15 minutes. Pull out the tray, spritz the veggies with vinegar using an oil mister and flip them over. Mist the second side with vinegar as well. Place back into oven and cook for an additional 10 to 15 minutes, or until chips are crispy.