Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!)
Crush the toasted seeds and set aside. *
In a large bowl combine the carrot, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.
Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick. Sprinkle with salt and pepper.
Bake until golden brown and crispy, about 30-40 minutes, stirring every 15-20 minutes.
Garnish with cilantro and devour!
* I find it the easiest to use the bottom corner of a glass cup to crush the spices.