Wash, peel and cut one pound of carrots in half, then slice lengthwise — as though you are cutting carrot sticks. (From the narrower part of the carrot you’ll get two to four slices, from the top, wider end about 6)
In a large bowl pour enough olive oil to lightly coat the carrots — but not so much that they are swimming in it.
Place the carrots on a baking sheet, try not to overlap. Sprinkle salt and garlic powder over the top of the carrots and place them in a preheated 425 degree oven.
Bake about 20 minutes and check for browning, the browner the better, if you have any black carrots do not discard them. They are not burnt, but deliciously caramelized. (Naturally sweetened without any added sugar.)Flip the carrots over as well as you can and bake another 10 minutes or so. (You may want to test one of the larger strips as they will take longer.) Carrots should be soft inside, life a fry.
These are the perfect accompaniment to the Savory Baked Fried Chicken!