These crispy baked carrot fries are a healthy addition to any family meal that are enjoyed by both kids and adults alike! Move over french fries, these carrot fries are here to stay!
Why Make This Recipe?
Kid-Friendly. My kids love these carrot fries! They crispy and a little bit sweet but also a fantastic source of nutrition for little kiddos. A great substitute for regular or sweet potato fries.
Affordable. Carrots are incredibly affordable and accessible. We’re also using minimal ingredients which keeps costs down.
Easy Meal-Prep. Prep these carrot fries in advance and store in the freezer. Perfect for popping in the oven on those nights you don’t want to cook!
Ingredients in Carrot Fries
- Carrots – obviously the star of the show! If you want your fries to bake evenly you’ll want to find carrots that are all roughly the same size.
- Olive Oil – for cooking your fries. You can also use avocado oil.
- Cornstarch – this adds necessary starch to help your carrot fries crisp up.
- Paprika – I use sweet paprika for a more mild flavor but smoked paprika also works.
- Garlic powder – pairs nicely with the sweetness of the carrots.
- Salt + Pepper – add more or less to taste and sodium preferences.
How to Make Carrot Fries in the Oven
STEP 1: CHOP CARROTS INTO FRIES
Chop your peeled carrots into 1/4-1/2 inch thick fries. Aim to have all carrots be around the same size so they cook evenly but don’t worry if they aren’t perfect.
STEP 2: COAT CARROT FRIES
Place carrots in a large bowl and top with olive oil, cornstarch, paprika, garlic powder, salt and pepper and toss to coat carrots well.
STEP 3: BAKE
Spread out carrots on your parchment-lined baking sheet and bake for 15 minutes. Remove carrots from oven and carefully flip. Bake for another 10-15 minutes or until fries are lightly browned and crispy. Watch to ensure they don’t burn!
Flavor Variations
Cheesy – sprinkle your fries with a 1/4 cup of parmesan cheese in the last 10 minutes of baking for a cheesy version.
Spicy – add a pinch of red chili flakes or 1-2 tsp of sriracha sauce.
Italian – add 1-2 tsp of Italian seasoning.
Middle Eastern – add 1-2 tsp of za’atar and a 1/4 tsp of cumin.
What to Serve with Carrot Fries
For my kids I usually like to serve these carrot fries with my baked chicken meatballs or homemade chicken nuggets. For adults I tend to make something a bit more “mature” like one of these chicken thigh recipes or salmon.
FAQs
Yes! Preheat your air fryer to 400℉. Once hot, add carrots and cook for 12-15 minutes, shaking the basket at the 5 minute mark and again at 8-10 minutes. Depending on the size of your basket you may need to do fry these in two batches.
No but just note that your carrot fries won’t be as crispy. The cornstarch adds necessary starch to help them crisp up. You could also use tapioca starch or arrowroot starch instead if desired.
Yes but please be certain to split your recipe between two baking sheets. Overcrowding your baking sheet will results in steamed carrots rather than crispy fries!
Storage Instructions
Fridge: Store your carrot fries in an airtight container in the fridge for up to 3 days. Reheat in oven on low heat (around 300) until crispy and warm. You can also reheat in the microwave but they likely won’t remain crispy. Reheat in an airfyer for 2-3 minutes.
Freezer: Freeze your carrot fries for up to 6 months. Allow fries to cool completely and then lay out in a single layer on a baking sheet and place baking sheet in freezer for 2-3 hours. Add frozen carrot fries to a large ziplock bag and place back in the freezer. You can reheat your fries in the oven at 350 degrees for 15ish minutes or until thawed and crispy.
More Healthy Sides:
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Crispy Baked Carrot Fries
These crispy baked carrot fries are a healthy addition to any family meal that are enjoyed by both kids and adults alike! Move over french fries, these carrot fries are here to stay!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Roast
- Diet: Gluten Free
- 1 1/2 lb carrots (roughly 7-8), peeled
- 1 tbsp olive oil
- 1 1/2 tbsp cornstarch
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper
- Chop your peeled carrots into 1/4-1/2 inch thick fries. Aim to have all carrots be around the same size so they cook evenly but don’t worry if they aren’t perfect.
- Place carrots in a large bowl and top with olive oil, cornstarch, paprika, garlic powder, salt and pepper and toss to coat carrots well.
- Spread out carrots on your parchment-lined baking sheet and bake for 15 minutes.
- Remove carrots from oven and carefully flip. Bake for another 10-15 minutes or until carrot fries are lightly browned and crispy. Watch to ensure they don’t burn!
- Serve hot right from the oven or store in an airtight container in the fridge for up to 3 days.
