Name: Crispy Carrot Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb carrots (peeled and cut into uniform fry shape (see notes)); 1/4 cup olive oil; 1/3 cup grated parmesan cheese; 1 tablespoon cornstarch; 1 teaspoon onion powder; 1 teaspoon garlic powder; Salt; Pepper; Optional: parsley for garnish (sauce of choice for dipping)

I don’t think I’ll eat carrots any other way again after eating these Crispy Carrot Fries. Once you try them, I think you’ll feel the same.

Real talk: carrots are pretty much the only vegetable that my 2.5 year old will eat right now.

(Which is fine, btw! As long as toddlers are getting those nutrients otherwise – like from fruit – it’s perfectly normal to not eat many veggies. Just continue to offer and expose to them!).

I usually make them the same way: with some olive oil, salt, and pepper in the air fryer for about 10 minutes.

But something in me felt like mixing them up today. Wild, I know.

And WOW – these crispy carrot fries have truly everything you could want in a side dish. They’re full of flavor, with parmesan, onion powder, and garlic powder.

They’re incredibly crispy, thanks to a little bit of cornstarch and uniform cooking at just the right temperature.

And they’re fun! Do they taste like French fries? Absolutely not. Nor are they supposed to. But they have a fun fry shape that makes the perfect vehicle for dipping.

Dip them in ketchup, ranch, spicy mayo, or even pesto. These are so delicious.

I recommend pairing them with an easy protein, like this miso salmon or honey walnut salmon. Add a grain on the side, and you’re good to go.

These are also perfect to bring to a party or get together. Your friends will love them!

Will your toddler love them? TBD. Mine took a few bites, which is a win in my books. Toddlers are not to be underestimated, man. The toughest food critics out there.

Preheat the oven

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Peel the carrots

Peel the carrots. Cut them in half (or into thirds) lengthwise, and then cut into a fry shape. These should be thicker than a julienne cut – if they’re too small, they’ll burn more easily. Try to keep the carrots to a similar size so that they cut uniformly.

Mix the ingredients

In a large bowl, add the olive oil, parmesan, cornstarch, onion powder, garlic powder, salt, and pepper. Mix well to combine.

Coat the carrots

Add in the carrots and toss to coat, until all carrots are well coated.

Spread the carrots evenly on the lined baking sheet, making sure to arrange them in a single layer to allow them to get crispy.

Bake

Bake in the preheated oven for 25-30 minutes, flipping the carrots halfway. All ovens are slightly different – you may want to keep an eye on them towards the end of cooking time to ensure they don’t burn.

Garnish

Garnish with fresh parsley and more parmesan cheese.

Serve & dip

Serve with dipping sauce of choice (ketchup, ranch, pesto, or spicy mayo are recommended!)

Notes

Cooking: Make sure to cut the carrots as uniformly as possible. Before baking, spread them out in one even layer on a baking sheet, using an extra baking sheet if needed. They will cook best if they’re not overlapping. It’s okay if they are touching though – this will help some of them to stick together and form super crispy carrot fry clusters.
Parmesan: Pre-grated parmesan cheese will work best in this recipe. If grating yourself, I recommend using a food processor to make sure the cheese has a fine, flour-like texture.
Dipping sauce: These are good with many different options! I recommend pesto, spicy mayo, ketchup, or ranch.
Storage: Store these carrots in an airtight container in the fridge for 4-5 days. To reheat, microwave them until warm, or you can broil them in the oven for a minute to get them crispy again (just keep a close eye to make sure they don’t burn).

Course: Side Dish