Pre-heat oven to 350F {convection if your oven has this setting}
Peel carrot or parsnip into long strips with a vegetable peeler. Toss in olive oil, then cumin.
Arrange on a wire rack over a cookie sheet. Sprinkle with salt and pepper. Bake for 8 minutes {parsnips} or 10 minutes {carrots} or until edges are browned and chips are crispy. Cool slightly and enjoy.
Spicy Harissa Yogurt Dip
Whisk together all dip ingredients until smooth.
Notes
Nutritional information is for 1 carrot made into chips (excludes dip)
Recipe is for 1 carrot or 1 parsnip; I could only fit one at a time on my wire rack and did 1 batch of each for the photos shown.