I found this recipe in the Kosher By Design Teens and 20-Somethings cookbook. The only change I made was using splenda rather than sugar. These were so good that most of them were gone before they finished cooling. From now on I will need to make a double batch of these.
6 large carrots, peeled and trimmed
1 egg white from a large egg
3 Tbls. Olive Oil
1 Tbls. Water
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Splenda
1/2 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. coarse sea salt or kosher salt
Preheat oven to 450˚F. Cover a cookie sheet with parchment paper. Set aside. Cut each carrot in half to make 2 (3–4 inch) pieces. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper. Place the carrot sticks into the beaten egg; toss the egg white. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt. Roast, uncovered, for 20 minutes.