Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Peel the carrots. Cut them in half (or into thirds) lengthwise, and then cut into a fry shape. These should be thicker than a julienne cut - if they’re too small, they’ll burn more easily. Try to keep the carrots to a similar size so that they cut uniformly.

In a large bowl, add the olive oil, parmesan, cornstarch, onion powder, garlic powder, salt, and pepper. Mix well to combine.

Add in the carrots and toss to coat, until all carrots are well coated.

Spread the carrots evenly on the lined baking sheet, making sure to arrange them in a single layer to allow them to get crispy.

Bake in the preheated oven for 25-30 minutes, flipping the carrots halfway. All ovens are slightly different - you may want to keep an eye on them towards the end of cooking time to ensure they don’t burn.

Garnish with fresh parsley and serve with dipping sauce of choice (ketchup, ranch, pesto, or spicy mayo are recommended!)