These crispy baked carrot fries are a healthy addition to the family meals that both kids and adults enjoy! Move over fries, these carrot fries will stay here!
Why do you make this recipe?
Child-friendly. My kids love these carrot fries! Not only are they crispy and a bit sweet, they are also a great source of nutrition for little kids. A great alternative to regular fries or sweet potato fries.
Affordable prices. The carrots are incredibly affordable and accessible. We also use minimal materials to keep costs down.
A simple meal preparation. Prepare these fries of carrots in advance and store them in the freezer. Perfect for diving into the oven at nights when you don’t want to cook!
Carrot French Fries Ingredients
Carrots – Clearly the star of the show! If you’re going to bake fries evenly, you’ll want to find carrots all roughly the same size. Olive Oil – Cook French fries. You can also use avocado oil. Corn Starch – This adds the starch you need to make your carrot fries crisp. Paprika – I use sweet paprika for a milder flavor, but smoked paprika also works. Garlic Powder – Pairs well with the sweetness of the carrot. Salt + Pepper – add more or less to taste and sodium preference.
How to make fries of carrots in the oven
Step 1: Chop the carrots into fries
Chop the peeled carrots into 1/4-1/2 inch thick fries. Aiming to make all the carrots the same size, they cook evenly, but don’t worry if they’re not perfect.
Step 2: Coat the fry carrots
Place the carrots in a large bowl and coat well with olive oil, cornstarch, paprika, garlic powder, salt and pepper.
Step 3: Bake
Spread the carrots on a baking sheet lined with parchment and bake for 15 minutes. Remove the carrots from the oven and carefully turn them over. Bake for another 10-15 minutes or until the fries are lightly brown and crispy. Look so they don’t burn!
Flavor variations
Cheap – Sprinkle with 1/4 cup Parmesan cheese from the past 10 minutes.
Spicy – Add a pinch of red chili flakes or 1 teaspoon of sriracha sauce.
Italian – Add 1-2-2 Italian seasonings.
Middle East – Add 1-2 teaspoons of zaatar and 1/4 teaspoon of cumin.
What to serve with carrot fries
For my kids, I usually want to serve these fried carrots along with grilled chicken meatballs and homemade chicken nuggets. For adults, I tend to make a little more “mature” like these chicken thigh recipes and salmon.
FAQ
yes! Preheat the air fryer to 400°C. Once hot, add the carrots and cook for 12-15 minutes, shake the basket for 5 minutes and shake again in 8-10 minutes. Depending on the size of the basket, you may need to fry these in two batches.
no. However, be aware that the fries of carrots are not that crispy. Corn starch adds the starch you need to make them crisp. If necessary, tapioca starch or arrowhead starch can be used instead.
Yes, but make sure you split the recipe between the two baking sheets. Overcrowding the baking sheet will result in steamed carrots rather than crispy fries!
Storage Instructions
Refrigerator: Store carrot fries in an airtight container in the fridge for up to 3 days. Reheat in the oven over low heat (about 300) to make it crispy and warm. You can also reheat it in microwaves, but it probably won’t stay crispy. Reheat in an aviation facility for 2-3 minutes.
Freezer: Freeze carrot fries for up to 6 months. Allow the fries to cool completely, laid out in a single layer on the baking sheet and place the baking sheet in the freezer for 2-3 hours. Add the fry frozen carrots to a large ziplock bag and return them to the freezer. The fries can be reheated in the oven at 350 degrees for 15 minutes or thawed and crunched.
Healthier aspects:
printing
Crispy grilled carrot fried
These crispy baked carrot fries are a healthy addition to the family meals that both kids and adults enjoy! Move over fries, these carrot fries will stay here!
Author: Davida Lederle Prep Time: 10 minutes
Cooking time: 25 min
Total time: 35 minutes
yield: 4 Serving 1x
category: side
method: roast
diet: Gluten-free
1 1/2 LB carrots (approx. 7-8), peeled
1 tablespoon olive oil
1 1/2 tablespoons Corn Starch
1/2 tsp paprika
1/2 tsp Garlic powder
1/4 tsp salt
1/8 tsp Black pepper
Preheat the oven to 425°F, arrange the baking sheet on parchment paper, and chop into 1/4-1/2 inch thick fries with peeled carrots. Aiming to make all the carrots the same size, they cook evenly, but don’t worry if they’re not perfect. Place the carrots in a large bowl and coat well with olive oil, cornstarch, paprika, garlic powder, salt and pepper. Spread the carrots on a baking sheet lined with parchment and bake for 15 minutes. Remove the carrots from the oven and carefully turn them over. Bake for another 10-15 minutes or until the carrot fries are lightly brown and crispy. Look so they don’t burn! Hot it right from the oven or store it in an airtight container in the fridge for up to 3 days.
