Preheat the oven to 425 degrees. Coat a baking sheet with 1 tablespoon olive oil and set aside. (If you have enough room in your oven for side-by-side sheets, you can do two baking sheets at once. I did mine in batches.)
Now you can prepare your parsnips. Start by peeling them, removing the ends, and cutting them into equal length pieces.
Now you want to cut them into a fry shape. The goal is to get them as uniform as possible as this helps with even baking. I cut the pieces in half, then sliced the halves, then cut those pieces in half. Get it?
Once you have your parsnips cut, you’re ready for the coating. But first, put your oil-coated baking sheet in the preheated oven to heat up the oil for a few minutes.
Meanwhile, in a small bowl, beat the egg with the dried thyme and dried mustard. Put your parmesan cheese in a separate bowl.
Take the baking sheet out of the oven.
Dip a parsnip fry with the egg mixture and then roll it in the parmesan cheese until it has a nice, thick coat. Place it on the baking sheet and repeat until you have a full pan.
Bake the fries for 10 minutes, and then take them out and use a spatula to flip them over. Bake an additional 7-10 minutes, until the flip side is just golden brown.
Repeat this with a second batch, if necessary. Enjoy!