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Carrot Fries
Sides
Ingredients:
- 4 large carrots, peeled and cut into fry-like sticks
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika or smoked paprika
- 1/4 tsp salt (or to taste)
- 1/4 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
Soy-Free
Features:
20 minutes or less
Soy-Free
Nutrition:
Serving Size 1 of 2 Calories 140 Carbohydrates 17g Fat 7g Fiber 4g Protein 1g Monounsaturated 5g Vitamin A 1650mcg Vitamin C 7mg Calcium 40mg Iron 0.5mg Potassium 400mg Cholesterol 0mg Sodium 180mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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
- 1/2 tsp garlic powder
- 1/2 tsp paprika or smoked paprika
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp cornstarch or arrowroot (for crispiness, optional)
- fresh parsley (optional)
Features:
20 minutes or less
Soy-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.
