Crispy Carrot Fries Recipe (Baked or Air Fried)
Alright, Let’s Talk Carrot Fries (My Love Affair with Crunchy Veggies)
I’ve got a weird confession: I only started making carrot fries because I ran out of potatoes one rainy evening (classic me) and, well, carrots were all that stood between me and a snack with crunch. The first batch, honestly, was a bit sad looking. But after a few tries—and the odd burnt edge—these crispy carrot fries became a family staple. My kid calls them “crunchy orange sticks” and, honestly, that’s accurate. Sometimes I’ll eat a whole tray standing at the counter, and not even feel guilty about it. Oh, and if you’re expecting fries that taste exactly like the potato kind, you might be in for a surprise… but a good one.
Why You’ll Actually Want to Make These (Even If You’re Skeptical)
I make these whenever I’m craving something salty and crunchy but not up to my elbows in deep-fryer oil. My family goes a bit bonkers for these—especially when I serve them with a big bowl of garlic aioli (which, between us, is just mayo with a squirt of lemon and some chopped garlic). I love that they’re a bit sweet, a bit savory, and they never make my house smell like a chip shop. Also, they’re way less stressful than trying to get regular fries perfectly crispy. (And if you’ve ever had a tray of soggy baked potato fries, you know the pain.)
So Here’s What You’ll Need (Swaps Welcome)
- 4-5 fat carrots (I just use whatever’s rolling around the veg drawer. If they’re thin, just use more. Rainbow carrots look cool, too!)
- 2 tablespoons olive oil (sometimes I grab avocado oil if I’m feeling fancy, or honestly, any mild oil works. My grandmother swore by sunflower oil, but I can’t really tell the difference)
- 1 teaspoon garlic powder (or a minced clove if you’re feeling up to it. I sometimes skip this if I’m in a rush.)
- 1 teaspoon smoked paprika (or sweet paprika, or even a pinch of chili powder if you like it spicy)
- Salt & pepper (to taste—sometimes I go wild and use a flaky finishing salt at the end)
- 2 tablespoons cornstarch or arrowroot (This makes them extra crispy, but you can skip if you don’t have it. Flour works in a pinch, but honestly, it’s not the same.)
- Optional: a handful of grated parmesan, chopped parsley, or a squeeze of lemon for serving
How I Actually Make Crispy Carrot Fries (With Side Notes)
- Preheat your oven or air fryer—if you’re baking, crank it up to 220°C (about 425°F). For the air fryer, I set mine to 200°C (400°F). Don’t be tempted to skip this step; it really does matter for the crispiness. (I learned the hard way.)
- Prep the carrots. Peel them (or don’t, I’m honestly too lazy half the time), and slice into fries—about as thick as your pinky finger, give or take. I find if they’re too thin they burn, too thick and they just go soft. This is where I usually sneak a bite, just because raw carrots are weirdly addictive.
- Get them dry-ish. Pat the fries with a kitchen towel—especially if you just rinsed them. Excess moisture = sadness, in my experience.
- Toss ’em up. In a big bowl, mix carrots with oil, garlic powder, paprika, salt, pepper, and cornstarch. You’ll want them evenly coated but not swimming. If it looks a bit weird or pasty, that’s fine; it sorts itself out in the oven.
- Spread ’em out. If you’re baking: Line a tray with parchment and scatter the fries so they’re not touching much. Overcrowding is the enemy of crispiness (and yes, I’ve tried to squeeze in “just one more handful”—don’t do it). Air fryer folks: just pop them in your basket in a single loose layer. If you’ve got loads, batch it.
- Bake or air fry. Oven: 20–25 mins, flip halfway. Air fryer: 12–15 mins, shake at least once. They’re ready when golden and crisp at the edges. Don’t worry if a few get really dark, those are the best ones. (Unless you disagree, in which case just pull them out earlier.)
- Serve hot. I like a last sprinkle of salt, maybe a bit of parmesan and lemon if I’m feeling extra. I usually just eat them straight off the tray, truth be told.
Stuff I’ve Learned (aka Real-Life Notes)
- If they don’t look as crispy as you hoped, let them cool for a few minutes. Somehow, the crunch improves. (Witchcraft? Maybe.)
- Actually, I find it works better if you don’t crowd the pan. I know, I keep saying it, but every time I try to cheat it, I regret it.
- If you use parchment paper, they stick less. But I once forgot it and just soaked the pan—it was fine, just messier.
- Sometimes I skip the cornstarch, and the fries are still good—just a bit softer.
If You Want to Mix It Up (My Greatest Hits…and Misses)
- I tried tossing these in curry powder once. It was…interesting? Not bad, but maybe not for everyone.
- Sweet potato works in place of carrots, but keep a closer eye—they go from perfect to burnt lightning fast.
- Sometimes I coat them in a bit of grated parmesan before baking for extra flavor. My sister loves this, my kid was not impressed.
- One time I used honey and they turned out like caramelized sticks—delicious, but super sticky. Wouldn’t recommend for eating with fingers.
What You Need (And What to Do If You Don’t Have It)
- Baking tray or air fryer. If you have neither, you could try a grill pan on the stove, but it’s a bit of a faff.
- Mixing bowl (or just use a clean grocery bag to shake everything together—works in a pinch!)
- Sharp knife and chopping board (obviously…but I once used a vegetable peeler to make super thin chips and it worked, sort of)
How I Keep Leftovers (Though They Rarely Last Long)
Stick any leftovers in an airtight container in the fridge. They go a bit limp, but I actually like them cold the next day—kind of like savory carrot candy. Or just whack them in the oven for 5 mins to revive. But honestly, in my house it never lasts more than a day!
How I Serve These (And Sometimes, With What)
I’m a big fan of dunking—garlic mayo, sriracha-lime sauce, or just ketchup if I’m feeling basic. Once, I served these with burgers instead of fries and nobody complained. For a party, I’ll scatter some parsley and a bit of lemon zest and pretend it’s fancy. My mate Paul says they’re best with a cold IPA (he’s not wrong).
Things I Messed Up—So You Don’t Have To (Pro Tips)
- I once tried rushing the flipping halfway and they stuck to the tray—don’t skip the flip, unless you like one side chewy and the other burnt.
- If you slice the carrots too thin, they’ll just shrivel to nothing. Too thick, and they’re just…roasted carrots. Find that Goldilocks slice.
- Don’t be stingy with the oil; I tried to go super low-fat once and just ended up with sad, dry fries. Lesson learned.
Some Questions I Get All the Time (And Honest Answers)
- Can I make these with baby carrots? Yep, but they’re a pain to slice. If you’re feeling lazy, just leave them round and call them “carrot nuggets.”
- Are they actually crispy? If you follow the tips above (especially the cornstarch and not crowding), pretty darn crispy. Not potato-chip crispy, but close.
- Do they taste like sweet potatoes? Not really—more like a roasted carrot with attitude.
- Can I freeze them? I haven’t tried, but honestly I doubt they’d survive a trip to the freezer and back. Probably best fresh.
- What’s the best dip? I’m torn—garlic mayo is my favorite, but my friend swears by this chipotle mayo recipe from Serious Eats. Also, if you want a lighter option, this ranch dip from Cookie + Kate is great.
Honestly, if you make these once, you’ll probably end up making them a bunch. And then you’ll have to explain to your family why there are no carrots left for salad. Story of my life.
Ingredients
- 4 large carrots, peeled and cut into fries
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons cornstarch
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat your oven to 425°F (220°C) or preheat your air fryer to 400°F (200°C). Line a baking sheet with parchment paper if baking.
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2Peel the carrots and cut them into thin fry-shaped sticks, about 1/4 inch thick.
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3In a large bowl, toss the carrot sticks with olive oil, garlic powder, smoked paprika, black pepper, and sea salt until evenly coated.
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4Sprinkle the cornstarch over the carrots and toss again to coat each fry lightly.
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5Arrange the carrot fries in a single layer on the prepared baking sheet or in the air fryer basket. Bake for 20-25 minutes or air fry for 15-18 minutes, flipping halfway, until crispy and golden.
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6Remove from oven or air fryer, garnish with chopped fresh parsley if desired, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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