Slice your parsnips into very thin strips.
Coat the bottom of the pan in oil, liberally. Place one parsnip strip in the oil, and once it starts sizzling, add enough parsnips to coat the bottom of the pan in a roughly single layer (the more you make, the more rounds of fries you’ll need to do).
Stir every couple minutes to prevent sticking. After about 7-10 minutes, many of the parsnips will turn golden brown on the edges. This is a good sign that they are done.
Fish the parsnip fries out of the pan with tongs, allowing most of the oil to drip off before plating them. Sprinkle them with salt at this point. This is the magic secret. If you salt the parsnips while they’re in the oil, they will release water and become mushy rather than crispy. Serve immediately.