Crispy baked carrot fries, is a vibrant and wholesome spin on traditional fries. This easy-to-make recipe transforms carrots into a crispy, tender treat that can be customized with your favorite seasonings and dips.
A fun alternative to the traditional potato or sweet potato fry, crispy baked carrot fries offer a vibrant, versatile addition to your family’s meals. With a crisp exterior and tender interior, these carrot fries are perfectly suited for dipping in your favorite sauces.
Achieving the Perfect Crispiness
Carrots, unlike potatoes, lack the natural starch that allows for crisping in the oven. To remedy this, simply toss the carrot fries in cornstarch before adding oil. The cornstarch forms a starchy exterior, absorbing moisture and creating a crispy coating.
Experimenting with Seasonings
Although this recipe suggests optional smoked paprika, its smoky flavor effectively balances the carrots’ natural sweetness. Don’t hesitate to explore other seasonings: lemon pepper, garam masala, za’atar, Cajun, or chili powder. If using a spice blend containing salt, decrease the recipe’s salt content to half a teaspoon.
Sauces to Complement Carrot Fries
Carrot fries share a similar sweetness with sweet potato fries. While ketchup remains a classic choice, consider more savory or spicy dips to counterbalance the sweetness. I honestly always serve this with some ranch or aioli.
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A Playful Twist on Fries: Crispy Baked Carrot Fries
- Total Time: 40 minutes
Description
Crispy baked carrot fries, is a vibrant and wholesome spin on traditional fries. This easy-to-make recipe transforms carrots into a crispy, tender treat that can be customized with your favorite seasonings and dips.
Ingredients
- 2 pounds carrots
- 1.5 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- Freshly chopped parsley for topping
Instructions
- Preheat the oven to 425°F and position two racks, dividing the oven into thirds. Line two rimmed baking sheets with parchment paper.
- Peel and trim the carrots, cutting them crosswise into approximately 3-inch long pieces. Slice each piece lengthwise into 1/3-inch thick planks. Stack a few planks and cut lengthwise once more into 1/3-inch thick sticks. Place in a large bowl.
- Mix in 1 tablespoon cornstarch, 1 teaspoon smoked paprika (if desired), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, ensuring an even coating. Drizzle with 2 tablespoons olive oil and toss to coat. Distribute carrots evenly across the baking sheets, spreading them into a single layer with space around each fry.
- Roast for 15 minutes. Remove the baking sheets from the oven, and use a flat spatula or turner to flip the carrots. Return the sheets to the oven, switching their positions on the racks, and continue roasting for another 15 to 20 minutes until the carrots are tender and the edges are charred and crispy.
- Top with freshly chopped parsley or other favorite herbs
- Prep Time: 10
- Cook Time: 30
- Category: Side dish
- Method: baking, oven baked
- Cuisine: American
