Crispy Carrot Fries that Rival Regular Fries
If you love fries but want something a little healthier, carrot fries are about to become your go-to side dish or snack. They’re naturally sweet, perfectly crispy, and super easy to make, whether you bake or air-fry them.
The key to getting them crispy is in how you cut them, what you coat them with, and how you cook them (don’t overcrowd the pan!). Whether you’re making these for a quick side dish, healthy snack, or meal prep staple, these carrot fries deliver big on flavor and texture.
My favorite dipping sauce is spicy mayo, but ketchup, coconut ranch dressing, or creamy jalapeno ranch are great.
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
- Mix the seasoning in a bowl.
- Toss the carrots with cornstarch.
- Season the carrots with spice blend.
- Bake or air fryer until tender and crispy.
Air Fryer Carrot Fries
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.
Looking for more healthy snack recipes? Try sweet potato hummus, garlic roasted mini peppers, or air fryer zucchini chips next time!
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.
Cut even-sized carrots for even cooking.
Spreading out the carrots in an even layer so they crisp instead of steam.
Serving Suggestions
- Carrot fries make the perfect healthy side dish for your favorite grilled burger or veggie burger. Or swap out the sweet potato fries on this burger bowl.
- 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 Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 until warmed through.
Carrot Fries (Baked or Air Fry)
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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
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.2 lbs carrots
- Mix the seasonings and parmesan cheese in a small bowl.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
- 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.1 Tablespoon cornstarch, 2 Tablespoons olive oil
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
- 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.
- Cool slightly and serve with chopped parsley and the dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was skeptical that this would work out because I have shredded parm and not grated parm, but OH WOW, it is delicious! I made some of them in the air fryer and some in the oven; both ways are perfect. Carrots are my favorite veggie and my husband sent me the Reel of your recipe yesterday. I can’t wait for him to get home and try these! I will definitely make them again (and again!) Thank you for sharing the technique and the seasonings on this delicious preparation of awesome carrots. <3
Thanks so much! What a compliment.
Do you use sweet or hot smoked paprika?
Hey Carol! I use sweet!
Can’t wait to make tomorrow !!!! It says 6 servings . About how many is a serving size?
Awesome! About 1/2 a cup or so!
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!
Tried these out for a reception with college students and they quickly disappeared. Also had requests for the recipe. I cooked them in my convection oven and they were great. I’m thinking of doing them again for Easter.
Thanks so much for sharing, Quita!