Prepare the carrots (1 lb): Peel and cut carrots into 1/2-inch thick diagonal pieces. Pat them completely dry with paper towels. This is crucial for crispness.

Ensure no surface moisture remains, as this leads to steaming. • Carrots are cut uniformly and feel dry to the touch. • Dry surface

Season the carrots (1 lb): In a medium bowl, toss the dried carrot pieces with olive oil (2 tbsp), Cajun seasoning (1½ tbsp), maple syrup (1 tbsp), salt (½ tsp), and black pepper (¼ tsp) until evenly coated.

Carrots are glistening and evenly coated with the spice mixture. • Aromatic spices

Arrange in air fryer: Place the seasoned carrots (1 lb) in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook in batches if necessary.

Adequate airflow is key to preventing sogginess. • Carrots are spread out in one layer, with space between them.

Air fry the carrots (1 lb): Cook at 380°F (190°C) for 15-20 minutes, shaking the basket halfway through, until tender-crisp and lightly browned.

Adjust time based on your air fryer model and carrot thickness. • Carrots are tender when pierced with a fork, with some crispy edges. • Sizzling sound

High heat finish (optional but recommended): For extra crispiness, increase air fryer temperature to 400°F (200°C) for the last 2-3 minutes.

Watch closely to prevent burning. • Carrot edges are visibly crispier and slightly caramelized. • Crisping sound

Serve immediately.

Golden-brown, crisp carrots.