Preheat the oven to 200 degrees C. Line a baking tray with baking paper.
Lay several pieces of paper towel out on a work surface and place the sliced vegetables on top. Dab with more paper towel to remove any excess moisture.
Transfer the veggies to a mixing bowl and add the olive oil, chilli powders and seasoning. Toss to coat.
Lay the veggies out in a single layer on the prepared baking tray.
Bake on the lower oven shelf for 18 to 20 minutes or until crisp and the parsnip turns golden brown. Keep and eye on them as they do tend to burn quickly, feel free to remove any that are done and pop those that need longer back in. Remove from the oven and transfer to a serving plate. Allow to cool and crisp further before enjoying.
Best eaten immediately, but you can store in an air-tight container for a couple of days.