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These carrot fries use simple simple ingredients and come together quickly. The bit of cornstarch makes them ultra crisp, but still tender on the inside. And the seasoning with parmesan makes them look just as irresistible as they taste. Dip them in spicy mayo for the ultimate snack.
Looking for more healthy snack recipes? Try sweet potato hummus, garlic roasted mini peppers, or air fryer zucchini chips next time!
About This Recipe
If you’re a fan of sweet potato fries, this healthy recipe is for you. The natural sweetness of the carrots has a leg up on regular french fries. And nothing against regular potato fries, but sometimes you just need a delicious snack without the deep frying.
Crispy on the outside and tender on the inside, these carrot fries have the best texture when you bite into them. My favorite dipping sauce to have with them is spicy mayo, but you could also have them with ketchup, Whole30 ranch dressing, or creamy jalapeno ranch.
Don’t have an air fryer? No problem! This recipe has instructions to make these in the oven or air fryer. Love air fryer vegetables? Try some other great recipes like air fryer asparagus, air fryer zucchini chips, or an air fryer baked potato.
How to Make Crispy Carrot Fries
Here are the basic steps, with images, for this carrot fries recipe. Skip down to the recipe card below for the full printable recipe.
Prep the Carrots and Seasoning
Peel the carrots and trim the root and ends. Cut them in half crosswise then cut both pieces of the carrot in half lengthwise. Cut the top (thicker part of the carrot) in half lengthwise again for even pieces. (See how to cut carrot sticks for a visual).
Toss the Carrots with Cornstarch
Toss the carrots with cornstarch in a large bowl.
Success tip: surface starch is important for regular french fries and carrot fries. Carrots are lower in starch compared to potatoes, so we’re adding our own to make them ultra crispy.
Season the Carrots
Sprinkle that parm and the spices over the carrot fries and toss to coat every little inch.
Bake in an Even Layer
Transfer the carrots to a large baking sheet and spread them out in a single layer. Bake in the preheated oven for 18-22 minutes, until the carrots are fork tender, golden brown, and the parmesan is crispy.
Success tip: Mix together a quick sriracha mayo while they’re baking!
How to Make them in the Air Fryer
Follow the instructions to season the carrots. Place the carrots in an even layer in the air fryer basket. Air fry for 16-18 minutes, until they’re fork-tender and golden brown. You may need to work in batches to fit all of the carrots without overcrowding the air fryer.
Recipe FAQs
Carrots are low-calorie, nutrient-dense, and high in fiber, vitamins A and C, and beta-carotene. The sweet, crunchy vegetable helps to fight inflammation while boosting eye, skin, heart, and brain health as well as immunity.
First, wash and peel the carrots and trim the root and ends. Cut them in half crosswise. Then cut both pieces of the carrot in half lengthwise. You’ll need to cut the top portion of the carrot in half lengthwise again because it’s thicker. Even-sized carrots are important for even cooking. Follow this tutorial for a visual!
Expert Recipe Tips
- If you prefer a crispier carrot fry, the best thing you can do is to use the cornstarch method I used. Similar to baking traditional french fries, the cornstarch soaks up any moisture from the veggie to keep it crispy.
- Cutting even-sized carrots is important for even cooking.
- Spreading out the carrots in an even layer on the baking tray or in the air fryer basket
- Always wash the carrots before using your vegetable peeler. Although you’ll be peeling off the outer layer, this helps get rid of any dirt or bacteria.
What to Serve with Carrot Fries
- Carrot fries make the perfect healthy side dish for your favorite burger or veggie burger. Or swap out the sweet potato fries on this burger bowl.
- Dip them in this sweet potato hummus or whipped goat cheese.
- Top them with crumbled feta cheese and fresh parsley.
- After baking, add a sprinkle of fresh orange zest or lemon zest.
- They’d be good with pretty much any chicken recipe or grilled ribeye.
Freezing and Storing Tips
Store leftover carrots in an airtight container for up to 3 days. Reheat in the oven at 350 until warmed through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Crispy Carrot Fries (Oven or Air Fryer)
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Ingredients
- 2 lbs carrots peeled and cut into 1/4 inch-thick sticks
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 cup parmesan cheese or nutritional yeast
- 1 Tablespoon cornstarch or arrowroot powder
- 2 Tablespoons olive oil
- Chopped parsley for serving
Spicy mayo
- 1/2 cup mayo
- 2-3 teaspoons sriracha
- Squeeze of lemon juice
Instructions
- Preheat the oven or the air fryer to 425°F. If you haven’t already, peel the carrots and trim the root and ends. Cut them in half crosswise. Cut both pieces of the carrot in half lengthwise. You’ll need to cut the top portion of the carrot in half lengthwise again because it’s thicker. Even sized carrots are important for even cooking.
- Mix the seasonings and parmesan cheese in a small bowl.
- Place the carrots in a large bowl and sprinkle the cornstarch on top. Toss to coat the carrot sticks. Drizzle them with olive oil and sprinkle the seasoning on top. Use your hands to toss the carrots in the seasoning and cheese until they’re combined.
Crispy Baked Carrot Fries
- Transfer the carrots to a large baking sheet and spread them out in a single layer. Bake in the preheated oven for 18-22 minutes, until the carrots are fork tender, golden brown, and the parmesan is crispy.
Crispy Air Fryer Carrot Fries
- Preheat the air fryer for 5 minutes at 400°F. Place the carrots in an even layer in the air fryer basket. Air fry for 12-16 minutes, until they're fork-tender and golden brown. You may need to work in batches to fit all of the carrots without overcrowding the air fryer.
- While they’re baking, mix together the sriracha mayo ingredients. Cool slightly and serve with chopped parsley and the dipping sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am wondering if okay to use egg beaters in place of oil for the recipe. Thanks!
Hey there! I haven’t tried this so I can’t confirm, but I’m guessing it will yield a very different texture and add an eggy flavor. Let me know if you try it!
You didn’t add the temperature if we decided to bake them. What’s the temperature?
Hey Traci! Make sure you jump down to the bottom of the post to read the full recipe card. It has exact measurements and the oven temperature there. The blog post with step by step photos are just a walk through. The oven temp is 425 (reflected in the recipe card). Thanks!
I’m obsessed with this recipe now; it’s so good! I ended up using rainbow carrots and it added a little fun color to the dish. Definitely plan to make these again and keep them in mind as a side dish or appetizer.
Thanks, Aubrey! Love that you used rainbow carrots. You should try my roasted rainbow carrots recipe next!
You don’t mention the air fryer temperature
Thanks, Emily! I added that!