2) Peel the parsnips and slice off the root. Cut into thick chips as evenly as possible. In a large bowl, mix together the olive oil, chilli powder, garam masala, salt and pepper. Add the parsnips and toss to coat. Place on a baking paper or foil-lined baking sheet.
3) Roast for 40-45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelised and a knife inserted in the chips goes in and comes out without much resistance.