Step 1

Preheat oven to 400˚. Line a baking sheet with parchment paper and set aside.

Step 2

Peel the carrots into a bowl, creating a large pile of carrot shreds until you’re left with just the inner stems. Discard stems.

Step 3

Using a clean kitchen towel or layered stack of paper towels, press down on the shreds to remove as much moisture as possible. Toss them a few times throughout the process so you drain the underneath shreds as well.

Step 4

Sprinkle 1 cup Parmesan evenly over the lined baking sheet to coat the parchment paper. Add the carrot shreds on top of the cheese, distributing them equally.

Step 5

Mist the tops of the carrots with oil spray (hold the bottle high so you don’t get a Parmesan dust storm) and sprinkle the remaining Parmesan on top, along with smoky paprika.

Step 6

Cook in the oven for 18 to 20 minutes until browned and crispy. (The burnt parts are delish; don’t be alarmed by some deep browning!).

Step 7

Let slightly cool. Break into pieces and enjoy!