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Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about ¼ to ⅓ inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft.
In a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated.
Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area.
Place the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top.
At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins.
To make the creamy chili lime sauce, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, ½ tsp smoked paprika, ½ tsp onion powder, ¼ tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish.