Preheat oven to 425F. Cut the parsnips into 1/4-inch thick matchsticks. Place in a large mixing bowl and toss with 2 teaspoons olive oil, salt, and pepper. Spread the parsnips in a single layer on a rimmed baking sheet and roast 20 minutes.
Flip the fries and increase the heat to 450F. Roast an additional 5 minutes, keeping an eye on the fries to make sure they don’t burn. (Or, like me, let the ends get extra toasty!)
Put the fries back in the mixing bowl and toss with the remaining 1 teaspoon olive oil, chives, and parsley. Taste and add more salt, if necessary. Eat immediately.