Preheat your oven to 450 degrees F and line a large baking tray with parchment paper.
Peel and chop your carrots into 4" sticks, approx 1/2" thick for even cooking and add them to a large bowl.
Add the tapioca starch, salt, garlic powder, onion powder, and thyme to the bowl and mix until all the carrots are evenly coated. Then spread the carrots in a single layer on your prepared tray, leaving space in between each one, so that none are overlapping.
Bake for 20 minutes, then remove the tray from the oven, flip the carrot fries and sprinkle with the vegan Parmesan cheese. Return to the oven for another 10 minutes, or until desired crisp level is achieved.
While the carrots are baking, you may prepare your dipping sauce, if using. Combine all three ingredients in a small bowl and mix well. Then serve with the fries.
You don't have to peel the carrots if you don't want to, but they come out crispier when peeled. Cut the carrots as evenly as possible for even cooking.You may prepare the carrots up to 1 day in advance and keep refrigerated in the bowl with the seasoning, until ready to bake.If you can't find tapioca starch or flour, you may sub for cornstarch with similar results.These carrots taste best when freshly baked, but you may refrigerate leftovers for up to 3 days. However, the texture will lose its crispiness in the fridge.