Oven-baked, deliciously seasoned, and as crispy as their potato cousins, Carrot Fries will satisfy all of your French fry cravings.
I am a certified French fry freak. And proud of it. If I have an opportunity to order French fries at a restaurant, I will take it. I have even been known to order French fries instead of dessert at the end of a meal. Family and friends often make fun of my obsession with fries, though it never stops them from indulging when I pass the plate of hot, crispy taters around the table. But here are my three problems with my French fry addiction: There’s a pretty big gap between how often I go to restaurants (not very) and how often I want French fries (very); the ones I make at home never quite live up to the restaurant version; and, while I do love all things potato, it’s probably not the best thing for me to eat starchy carbs fried in oil on a regular basis. But now, when I get a craving for the savory, salty, crispy, crunchy heaven that is a French fry, I make these carrot fries. They are super delicious and solve all three of my French fry addiction problems.
The carrot’s natural sweetness provides a perfect balance to the savory seasonings in our recipe. Thanks to the cornstarch, these fries bake up so crispy they’ll rival any that come out of a traditional fryer. That’s right, I said baked! So, because they’re made of healthy and nutritious carrots and baked in a hot oven instead of fried in oil, I can eat them all the time.
I do, and you will, too, when you see how easy it is to make carrot fries. Once you’ve cut the carrots into fry shape and tossed them in the olive oil, sprinkled on the cornstarch, and flavored them with garlic and onion powders, smoked paprika, salt, and pepper, into the hot oven they go. When they are golden and crispy, it’s time to enjoy your carrot fries. And they’re great to serve to guests because not only are they really yummy, but their bright orange color means a gorgeous presentation, too.
Why cornstarch?
The high water content in carrots can prevent them from becoming crispy and crunchy in the oven, but cornstarch is here to save the day! Cornstarch, the fine white powder made from the starchy part of the corn kernel, absorbs the excess moisture in the carrots and creates a dry, starchy barrier around each fry. This barrier is responsible for the carrot fries’ crispy exterior once they are baked.
How do I store leftovers?
Cooled carrot fries can be stored in an airtight container in the refrigerator for 2-3 days. You can also freeze carrot fries in a heavy-duty freezer bag for up to 6 months. Be sure to squeeze out as much air as possible before sealing. Reheat the fries from the fridge in a 400°F oven for 5-10 minutes or in the air fryer at 350°F for 3-5 minutes; increase the time by 5-10 minutes if reheating from frozen.
Serving suggestions
Like all good fries, carrot fries are best when paired with some delicious dips! Of course, they are fabulous dipped in Homemade Ranch Dressing, but we also love them with herby Easy Green Goddess Dressing. And speaking of green, try dipping your carrot fries in Homemade Basil Pesto for a delicious taste sensation! Carrot fries also make a perfect side to anything you’d normally pair French fries with, such as a Rib Eye Steak, a Bacon Cheeseburger, or these Slow-Cooker Turkey Dip Sandwiches (and you can dip the fries in the broth served on the side!). For a really great meatless Monday (or any day!) meal, I make the Vegetarian Feta Burger With Tzatziki Sauce: I put some of the crunchy carrot fries inside the burger and also serve some on the side to dip into that cool and creamy yogurt sauce!
Carrot Fries
Ingredients
- 1 pound carrots peeled and cut into fry shapes
- 2 1/2 teaspoons olive oil
- 2 teaspoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon pepper
- Chopped parsley for garnish (optional)
- Preferred sauce for dipping
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil. Sprinkle in the cornstarch, garlic powder, onion powder, paprika, salt, and pepper, and mix until all pieces are evenly coated.
- Spread the carrots out in a single layer on the baking sheet. Bake for 18-22 minutes, flipping the fries halfway through for even crispness.
- Remove the fries from the oven once they are golden and crispy. Serve right away, garnished with parsley if you like. Enjoy with your favorite dipping sauce.
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