Crispy Carrot Fries
By Sammi Brondo — August 28, 2026
These Crispy Carrot Fries are a fun, flavorful way to enjoy carrots! Coated with Parmesan, garlic, onion powder, and cornstarch, they bake up perfectly crispy and make an easy vegetable side dish or snack. Serve them with ranch, ketchup, pesto, or spicy mayo 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 these Crispy Carrot Fries 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.
Why You’ll Love These Crispy Carrot Fries
This recipe goes viral nearly every time I share it. It’s just that good.
I talk about it a lot, but food is supposed to taste good. And if you don’t love raw carrots – or even just regular roasted carrots – these are so crispy and flavorful.
These carrot fries are easy to make and are an amazing side dish. In fact, one reader even said they’re better than potato chips!
They’re a nourishing, feel-good recipe that’s also full of flavor and so delicious.
How to Make Crispy Carrot Fries
Preheat the oven
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Cut 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.
Add ingredients to bowl
In a large bowl, add the olive oil, parmesan, cornstarch, onion powder, garlic powder, salt, and pepper. Mix well to combine.
Coat 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 Crispy Carrot Fries with fresh parsley and more parmesan cheese.
Serve and dip
Serve Crispy Carrot Fries with dipping sauce of choice (ketchup, ranch, pesto, or spicy mayo are recommended!)
If You Love These Carrot Fries, Try These
- Crispy Parmesan Smashed Brussels Sprouts: This crispy veggie side is one of my favorite ways to enjoy Brussels sprouts.
- Orange Juice and Maple Glazed Carrots with Feta, Pistachios, and Orange Yogurt Sauce: If you’re entertaining, these carrots are a showstopper.
- 10 Minute Garlicky Sautéed Broccoli: A simple veggie side that’s full of flavor.
- The Easiest Crispy Latkes: These are delicious any time of year!
- Spicy Cucumber Salad: A super flavorful way to enjoy cucumbers.
Ingredients You’ll Need
- Carrots: You’ll need about 1 lb of carrots, cut into an even, uniform fry shape. You can also cut the recipe in half or double it – just half or double the amount of carrots and the other ingredients.
- Olive oil: Olive oil is always my cooking oil of choice, but avocado oil would work too!
- 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.
- Cornstarch: A little cornstarch helps to coat the carrots so they get nice and crispy.
- Spices: You’ll need onion powder and garlic powder.
Crispy Carrot Fries Tips & Variations
- 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.
- Dipping sauce: These Crispy Carrot Fries 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).
Frequently Asked Questions
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
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- 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.
- In a large bowl, add the olive oil, parmesan, cornstarch, onion powder, garlic powder, salt, and pepper. Mix well to combine.
- 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 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 with fresh parsley and serve with dipping sauce of choice (ketchup, ranch, pesto, or spicy mayo are recommended!)
Did you make this recipe?
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These were delicious! I didn’t have grated Parmesan but shredded worked fine. These were tasty and crispy!
These were delicious!!
These are my go to when I need to bring veggies to a potluck with kiddos – they are a hit!
Yay! Such a good idea to bring them to a potluck with kids!
Very tasty! I used bagel seasoning spice because I’m all out of onion powder. Looking forward to trying the carrot fries again!
So happy you loved them!