Preheat the air fryer. Set it to 390–400°F (200°C). Preheating helps the carrots start crisping right away.

Trim and split the carrots. Pat the baby carrots dry. For the best fry-like feel, slice thicker carrots in half lengthwise. If they’re already slim, leave them whole.

Season well. In a large bowl, toss carrots with oil, salt, pepper, garlic powder, and smoked paprika. The oil should lightly coat each piece—no heavy pooling.

Arrange in a single layer. Add carrots to the air fryer basket in a mostly single layer. A little overlap is fine, but avoid crowding to keep them crisp.

Air fry and shake. Cook for 12–16 minutes, shaking the basket halfway. Thinner pieces will finish faster; thicker halves may need the full time. You’re looking for browned edges and a tender center.

Taste and finish. Season with a pinch more salt if needed. Add fresh herbs for brightness, or a light squeeze of lemon for a tangy finish.

Serve hot. Pair with your dip of choice while the fries are at peak crispness.