Crispy Carrot Fries Recipe
Have you ever tried carrot fries? If not, you need to! They're an easy-to-make and delicious side dish. Seasoned to perfection, the sweetness of the carrot amplifies as the natural sugars caramelize, and the outside becomes crispy and delicious while the inside stays soft.
Ingredients
- 2 lb carrots
- 2 tablespoons cornstarch, see notes
- 1 tablespoon EACH: garlic powder and onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon EACH: salt and pepper
- 2 tablespoons avocado oil, or another neutral-flavored oil
- Finely minced parsley, to serve
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line 2 - 13x18" baking sheets with parchment paper. Cut the carrots into thin sticks.2 lb carrots
- Place the carrot fries in a large bowl and toss with the cornstarch. Add the garlic powder, onion powder, Italian seasoning, salt, and pepper and toss again. Drizzle the oil over the top and toss it one more time until the spices create a sort of light batter on the fries. This is easiest with your hands.2 tablespoons cornstarch, 1 tablespoon EACH: garlic powder and onion powder, 1 teaspoon Italian seasoning, 2 tablespoons avocado oil, ½ teaspoon EACH: salt and pepper
- Divide the carrot fries between the two baking sheets, making sure none of the fries are touching each other.
- Bake for 15 minutes and then remove the trays from the oven and turn each of the fries over. Put them back into the oven for another 10-15 minutes, or until they are brown and crispy. Serve with some finely minced parsley over the top.Finely minced parsley
Notes
The cornstarch and seasonings when combined with the oil create a sort of batter for the fries, which is what gives them a nice, crispy texture when baked.
How to cut carrots into fries: Overall, you aim to make sticks that resemble French fries and to make them uniform so that they cook evenly. Here are a few helpful tips for cutting your carrots into fries:
- Carrot selection: The first step is to choose great carrots! Look for firm ones with a vibrant color. Avoid any that are limp or have soft spots.
- Clean: Prep the carrots by washing them under water.
- Trim & slice: Trim the edges off the carrot first, then slice - the number of slices you make will depend on the length of the carrot, but usually two or three cuts to make smaller tubes around 2 to 3 inches long, depending on preference.
- Make sticks: Then slice lengthwise to create a plank, around ¼ to ½ inch thick. Stack the planks and cut them lengthwise again to make strips that resemble French fries. Easy!
Serving: 1 serving = ¼ of the recipe, Calories: 214kcal, Carbohydrates: 28g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 741mg, Potassium: 767mg, Fiber: 7g, Sugar: 11g, Vitamin A: 37889IU, Vitamin C: 14mg, Calcium: 84mg, Iron: 1mg