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Peel the parsnips and cut them into chunky pieces
Bring a pan of water to boil and add salt and 1 tablespoon of baking soda
Add parsnips to the boiling water and stir occasionally until soft on the outside and cooked all the way through.
Remove parsnips and lay them on a tray to cool
After 10 minutes of cooling, dust the parsnips with tapioca starch
Allow parsnips to cool completely and separate on the tray
Preheat oil in an oven tray at 190 degrees for 10 minutes
Add parsnips to the preheated oil and flip once
Roast at 190 degrees for 45 minutes, flipping halfway through at 20 minutes
At 20 minutes in, flip the parsnips again
After 25 minutes, add sage, crushed garlic, and thyme
Return to oven for 20 minutes, then reduce heat to 160 degrees
Roast for the final 10-15 minutes until golden and crispy
Drain the oil thoroughly and finish with fine salt