Begin by washing and peeling the carrots, then slice them into ¾ to 1-inch rounds for even cooking. Arrange the carrot rounds in a pot and fill it with water.

Bring the water to a rolling boil over medium-high heat. Carefully add the sliced carrots and allow them to cook until fork-tender, checking for doneness around the 8-minute mark. Drain the carrots and let them cool for a few minutes.

After letting the boiled carrot rounds cool slightly, use the palm of your hand or a fork to gently smash each round to maximize surface area.

In a large mixing bowl, drizzle the smashed carrot rounds with olive oil, then sprinkle generously with garlic powder, smoked paprika, salt, and pepper. Add Parmesan cheese and toss until well-coated.

Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper. Spread the seasoned carrot bites in a single layer and roast for 20-25 minutes until golden and crispy, flipping halfway through.

Remove the tray from the oven and let the bites cool for a couple of minutes before serving.