Start by preheating your oven to 220°C (425°F). Line a baking sheet with parchment paper to keep things tidy and prevent sticking.
Wash and peel the carrots if you prefer a cleaner look, or leave the skins on for extra character. Cut each carrot into evenly sized sticks about 1/4 inch thick—aim for uniformity so they cook evenly.
Place the carrot sticks into a large mixing bowl, then drizzle with olive oil. Toss them thoroughly with your hands or a spatula until all pieces are well coated with oil, which helps them crisp up in the oven.
Add a pinch of flaky sea salt, smoked paprika, and black pepper to the bowl. Toss everything again to evenly distribute the seasonings over the carrots, coating each piece with smoky, flavorful spices.
Spread the seasoned carrot sticks out in a single layer on the prepared baking sheet. Make sure they aren’t crowded—this helps them develop that desirable crispy exterior.
Bake in the preheated oven for 20 to 25 minutes. Halfway through, use a spatula to flip the fries over, promoting even caramelization and crispness on all sides.
Watch for the edges to turn deep amber and smell sweet and smoky—that’s your cue that they’re ready. The fries should be crisp on the outside and tender inside.
Remove the fries from the oven and let them rest for a couple of minutes. Sprinkle with a little extra flaky salt if desired, then serve immediately to enjoy their crispy texture and smoky flavor.
