1 hour and 15 minutes is waaaay to long, you will have brunt parsnips. Keep you eye and nose on the process, the moment you smell anything like caramelization, burning will not be far off.
I took these out as they were golden brown. I tried smoked salt, smoked agave worm salt, and ghost pepper salt, all to fine results. Very tasty, not lots of prep. Its not bacon, but it is crispy and has a nice umami. Next time I may try coating it with miso, or maybe a sprinkle of MSG. I think this would work will with soy sauce and sesame seeds, too.