Step 1

Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.

Step 2

Trim off the tops and tips of the carrots. Cut them into thin sticks, about 1/2-inch (12 mm) wide and 4 inches (10 cm) long.

Step 3

In a covered steamer basket set over a pan of simmering water, or in the microwave in a covered microwave-safe dish with 2 tablespoons of water, steam the carrots until just tender, 4 to 5 minutes. Pat the carrots completely dry.

Step 4

In a large bowl, toss the carrots in the olive oil. In a second large bowl, whisk the flour, garlic and onion powders, paprika, and salt together. Add the carrots and toss to coat.

Step 5

Arrange the carrots in a single layer on the wire rack, taking care to make sure they are not touching each other. Roast until the carrots are crispy, about 30 minutes.

Step 6

In a medium bowl, combine the chipotle mayonnaise and 2 tablespoons maple syrup. Taste, and add more maple syrup, if desired.

Step 7

Serve the carrot fries immediately with the chipotle dipping sauce.