a few dashes of hot saucesuch as tabasco, sriracha, etc., depending on how spicy you like it.
Preheat your oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Arrange an oven rack about 1/3 of the way from the top of the oven.
Mix the cut carrots with the olive oil (2 tablespoons), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), and fresh parsley, if using (1 tablespoon) until carrots are well-coated in everything.
Arrange the carrot sticks on the prepared baking sheet, spacing them out so they don't touch.
Bake for about 30 minutes on the top rack, stirring around to flip them over once halfway through (if you forget to do this, that's fine!). Keep an eye on them- if your oven runs hot, you may need less time.
Meanwhile, mix the mayonnaise (1/2 cup), lime juice (1 tablespoon), and hot sauce (a few dashes) in a small bowl. Taste and adjust amounts if necessary. Keep in the fridge until you're ready to serve.
Serve carrot fries with spicy dipping sauce. Best served immediately.
If you don't want to use mayonnaise, I recommend using Greek yogurt or sour cream as a substitute. You'll need to season the dip with salt if you use these. Or, just dip the fries in ketchup if you prefer!
For a vegan version, use your favorite vegan mayo substitute.
There's no need to peel the carrots, just give them a good wash before cutting. If you prefer to peel them, feel free.
For extra crispiness, you can try coating the carrots in a couple of tablespoons of starch (such as cornstarch, potato starch, or tapioca starch) along with the spices. You can also leave them in the oven after you turn it off- this will both keep them warm until you're ready to serve, as well as continuing to dehydrate the carrots, resulting in a more crispy result.