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Carrot Fries
Sides
Ingredients:
- 4 large carrots, peeled and cut into fry-like sticks
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika or smoked paprika
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp cornstarch or arrowroot (for crispiness, optional)
- fresh parsley (optional)
Equipments:
- Baking sheet with parchment paper
- Large bowl (for tossing)
- Knife and peeler
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Preheat
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. - Season
Toss 4 large carrot sticks with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp paprika, ¼ tsp salt, ¼ tsp black pepper, and optional 1 tbsp cornstarch for extra crispiness. - Arrange
Spread in a single layer on the baking sheet without overlapping. - Bake
Bake for 20–25 minutes, flipping halfway through, until golden and crispy on the edges. - Serve
Garnish with fresh parsley. Serve with hummus, vegan aioli, or ketchup.
Notes:
- Cornstarch is the secret to crispier edges — it draws out moisture and crisps up in the oven.
- Don’t overcrowd the pan — a single layer with space between fries is key for crispiness.
Storage:
- Best eaten fresh. Leftovers can be stored in the fridge for up to 2 days and re-crisped in a hot oven or air fryer for 5 minutes.
Swaps:
- Try smoked paprika or cumin for a different flavor profile.
- Add a pinch of cayenne for heat.
Tips:
- Cut carrot sticks to a uniform size so they cook evenly.
- An air fryer works beautifully at 200°C (390°F) for 12–15 minutes.
Carrot Fries
2 Servings
Prep 10 min
Bake 20–25 min
Ingredients:
- 4 large carrots, peeled and cut into fry-like sticks
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika or smoked paprika
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp cornstarch or arrowroot (for crispiness, optional)
- fresh parsley (optional)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Instructions:
- Preheat
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. - Season
Toss 4 large carrot sticks with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp paprika, ¼ tsp salt, ¼ tsp black pepper, and optional 1 tbsp cornstarch for extra crispiness. - Arrange
Spread in a single layer on the baking sheet without overlapping. - Bake
Bake for 20–25 minutes, flipping halfway through, until golden and crispy on the edges. - Serve
Garnish with fresh parsley. Serve with hummus, vegan aioli, or ketchup.
