Preheat oven to 450 degrees
1 pound carrots (8-10) medium carrots cut in thin french fry shape
2 Tbsp Tapioca Flour
2 Tbsp Olive Oil
Peel and cut carrots
Place in bowl
Add Tapioca Flour and mix until carrots are coated
Add Olive Oil and and mix until carrots are well coated
Add Bittersweet Herb Farm New England Barbecue Seasoning and coat well
Lay carrots on parchment paper on a large baking sheet. Be sure not to layer carrots on top of each other so that they crisp evenly.
Cook 20-30 minutes
Test with a fork, should pierce easily and have browned on edges.
Serve with Zesty Garlic Aioli