Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and slice 1 pound of fresh carrots into uniform fry shapes, about ¼ to ½ inch thick.

In a separate bowl, whisk together ¼ cup of olive oil, ⅓ cup of grated Parmesan, 1 tablespoon of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, along with salt and pepper to taste.

Toss the sliced carrots in the Parmesan coating until evenly coated.

Spread the coated carrot sticks in a single layer on the baking sheet, ensuring not to overcrowd.

Bake for 25-30 minutes, flipping halfway through until crispy and golden brown.

Let cool slightly, then garnish with chopped parsley and serve with your favorite dipping sauces.