These crispy baking Carrot fries A healthy addition to any family meal that kids and adults love! Going past the fries, these carrot fries stay here!
Why make this recipe?
Child-friendly. My kids love these carrot fries! They are crispy and a little sweet, but they are also a great source of nutrition for children. A great alternative to regular or sweet potato fries.
Affordable. Carrots are very affordable and easy to use. We also use the least amount of ingredients to reduce costs.
Easy to eat. Prepare these carrot fries in advance and store them in the refrigerator. Perfect for popping out the oven on the night you don’t want to cook!
Ingredients in carrot fries
- carrot – Apparently the star of the show! If you want the fries to bake evenly, you need to find carrots of size.
- olive oil – Cook fries. You can also use avocado oil.
- Corn starch – This adds the necessary starch to help your carrot fries crisp.
- chili – I used sweet chili powder to taste more mild, but the smoked chili powder also works.
- Garlic powder – Pairs well with the sweetness of carrots.
- Salt + pepper – More or less add flavor and sodium preference.
How to make carrot fries in the oven
Step 1: Cut the carrots into fries
Cut the peeled carrots into 1/4-1/2-inch thick fries. The goal is to get all carrots the same size so that they cook evenly, but don’t worry about whether they are imperfect or not.
Step 2: Coat carrot fries
Place the carrots in a large bowl, top with olive oil, corn starch, chili powder, garlic powder, salt and pepper, and throw away the carrots.
Step 3: Bake
Sprinkle the carrots on a parchment lined baking sheet and bake for 15 minutes. Remove the carrots from the oven and flip them carefully. Bake for another 10-15 minutes, or until the fries are lightly browned and crispy. Watch to make sure they don’t burn!
Flavor changes
Tabooty – Sprinkle 1/4 cup of parmesan fries for a cheesy version in the last 10 minutes of baking.
Spicy – Add a pinch of red pepper flakes or 1-2 teaspoons of sriracha sauce.
Italian – Add 1-2 teaspoons of Italian seasoning.
middle East – Add 1-2 tsp Za’atar and 1/4 tsp cumin.
Serve with carrots and fries
For my kids, I usually like to eat these carrot fries with my grilled chicken balls or homemade chicken nuggets. For adults, I tend to make something more “mature”, like one of the thigh recipes or salmon.
FAQ
Yes! Preheat your air fryer to 400℉. After heating, add the carrots and cook for 12-15 minutes, shake the basket with a 5-minute mark, then 8-10 minutes. Depending on the size of the basket, you may need to fry them in two batches.
No, but just be aware that your carrot fries won’t be that crispy. Corn starch adds the necessary starch to help them crisp. You can also use Cassava starch or Arrow starch Instead, if needed.
Yes, but make sure to distribute your recipe between two baking dishes. Overcrowded baking trays can cause the carrots to steam instead of crispy fries!
Storage instructions
refrigerator: Store carrot fries in an airtight container in the refrigerator for up to 3 days. Reheat the oven on low heat (about 300 or so) until crisp and warm. You can also reheat in the microwave, but they may not stay crispy. Reheat in the Air Force for 2-3 minutes.
refrigerator: Freeze carrot fries for up to 6 months. Allow the fries to cool completely, then place in a single layer on a baking tray and then in the refrigerator for 2-3 hours. Add frozen carrot fries to a large self-sealed bag and return to the refrigerator. You can reheat the fries in a 350-degree oven for 15 minutes, or until thawed and crispy.
Healthier aspects:
Crispy roasted carrot fries
These crispy roasted carrot fries are a healthy addition to any family meal that kids and adults love! Going past the fries, these carrot fries stay here!
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- yield: 4 Serve 1x
- category: side
- method: bake
- diet: gluten free
- 1 1/2 LB carrots (approximately 7-8), Peeling
- 1 tablespoon olive oil
- 1 1/2 tablespoons Corn starch
- 1/2 teaspoon chili
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
- Preheat the oven to 425 degrees F and spread the baking paper with parchment paper
- Cut the peeled carrots into 1/4-1/2-inch thick fries. The goal is to get all carrots the same size so that they cook evenly, but don’t worry about whether they are imperfect or not.
- Place the carrots in a large bowl, top with olive oil, corn starch, chili powder, garlic powder, salt and pepper, and throw away the carrots.
- Sprinkle the carrots on a parchment lined baking sheet and bake for 15 minutes.
- Remove the carrots from the oven and flip them carefully. Bake for another 10-15 minutes, or until the carrot fries are lightly browned and crispy. Watch to make sure they don’t burn!
- Popular consumption from oven or in sealed container stored in refrigerator up to 3 days.
