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: 45 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
A healthy twist on classic fries!
Crispy baked carrot sticks seasoned to perfection.
Ingredients
- 2 lbs (907 g) carrots
- 1.5 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 3 tbsp olive oil
- Freshly chopped parsley
Instructions
- Preheat oven to 425°F (224°C) 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, flip the carrots using a flat spatula or turner, switch their positions on the racks, and continue roasting for another 15 to 20 minutes until tender and edges are charred and crispy.
- Top with freshly chopped parsley or other favorite herbs
Notes
- For extra crispy fries, consider parboiling the carrots for 5 minutes before baking.
- If you don’t have cornstarch, you can use arrowroot powder or a similar thickening agent.
- Store leftover carrot fries in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 2
Frequently Asked Questions
Why does this recipe use cornstarch on the carrot fries?
Cornstarch draws moisture to the surface and forms a thin coating that crisps up in the oven, helping the carrots develop a crunchy exterior rather than just roasting soft.
How do I cut carrots for even fries?
Cut the carrots crosswise into roughly equal lengths, then cut each piece lengthwise into quarters or sixths depending on thickness, aiming for pieces about 1/4 inch wide.
Why should I use two baking sheets?
Spreading the carrots across two sheets prevents overcrowding, which causes steaming rather than roasting. The carrots need space to brown properly.
What dipping sauce goes well with carrot fries?
Tahini with lemon and garlic, hummus, or a simple garlic aioli all pair well. A sriracha-mayo dip also works if you want a spicy contrast.
