Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Peel the carrots if you prefer a smoother texture, then cut them into even sticks about 1/4 inch thick, aiming for uniform size so they cook evenly.
Place the carrot sticks in a large mixing bowl and drizzle with the olive oil, tossing gently to coat each piece evenly.
Sprinkle the sea salt, smoked paprika, and freshly cracked black pepper over the carrots, then toss again to distribute the spices evenly.
Arrange the coated carrot sticks in a single layer on the prepared baking sheet, giving each piece space to crisp up nicely.
Bake in the oven for about 20-25 minutes, flipping the fries with a spatula halfway through, until they are golden brown and caramelized around the edges.
Check for crispness and color; if they need more crunch, bake for an additional 3-5 minutes, watching carefully to prevent burning.
Remove from the oven and let the fries rest for 2 minutes to firm up. If desired, sprinkle with Parmesan or nutritional yeast for an extra savory touch.
Serve immediately while warm and crispy, perhaps with a dip or a sprinkle of fresh herbs for added flavor.
