Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Bring salted water to a rapid boil in a large pot. Add carrot rounds and cook for 10-12 minutes until fork-tender.

Drain the carrots in a colander and let cool for a few minutes.

Smash each carrot round on the baking sheet to about a half-inch thickness.

Drizzle olive oil over the smashed carrots and sprinkle with garlic powder, smoked paprika, salt, pepper, and Parmesan cheese.

Roast the carrots in the oven for 20-25 minutes, flipping halfway through, until golden-brown and crispy.

Garnish with fresh parsley before serving.