Boil the carrots

• Bring a pot of water to a boil and cook the baby carrots until tender.
• Drain them in a colander and rinse with cold water to stop the cooking.

Dry the carrots

• Pat the carrots completely dry so they crisp up later.

Make the parmesan beds

• Spread the grated parmesan in small piles on a lined baking tray.
• Lay the dried carrots on top of each parmesan pile.

Smash the carrots

• Press firmly on each carrot to flatten it into the parmesan.

Season and bake

• Brush the flattened carrots with olive oil.
• Sprinkle the ranch seasoning mix over the top.
• Bake at 200 °C until golden and crispy.

Cool and serve

• Let the carrots cool so they turn into crispy parmesan carrot chips, then serve.