Carrot Fries
Vegetables
Potato
Ingredients:
- 244 g (4 large) carrots
- 15 ml (1 tbsp) olive oil
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) paprika or smoked paprika
- 1.5 g (¼ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 8 g (1 tbsp) cornstarch or arrowroot
- fresh parsley (optional)
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cut the carrot sticks as close to the same thickness as possible — uneven pieces mean some turn crisp while thicker ones stay soft in the same time.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The paprika or smoked paprika adds gentle warmth and a rich color.
Carrot Fries
Ingredients:
- 244 g (4 large) carrots
- 15 ml (1 tbsp) olive oil
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) paprika or smoked paprika
- 1.5 g (¼ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 8 g (1 tbsp) cornstarch or arrowroot
- fresh parsley (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The paprika or smoked paprika adds gentle warmth and a rich color.
Prep:
Cut the carrot sticks as close to the same thickness as possible — uneven pieces mean some turn crisp while thicker ones stay soft in the same time.
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.
