These crispy baked French fries They are a healthy addition to any family meal they enjoy both for children and adults! Move on french fries, these french fries are here to stay!
Why make this recipe?
For children. My children love these fries! They are crispy and a little sweet, but also a fantastic source of nutrition for young children. A great substitute for regular or sweet potatoes.
Affordable. Carrots are incredibly affordable and accessible. We are also using minimum ingredients that keep costs.
Easy to prepare food. Prepare these carrot fries in advance and keep in the freezer. Perfect to appear in the oven in those nights that you don’t want to cook!
Ingredients in carrot fries
- Carrots – Obviously the show star! If you want your fries to bake evenly, you will want to find carrots that are approximately the same size.
- Olive oil – To cook your fries. You can also use avocado oil.
- Cornstarch – This adds starch to help your carrot fries sink.
- Paprika – I use sweet paprika for a softer taste, but smoked paprika also works.
- Garlic powder – Combine very well with the sweetness of carrots.
- Salt + pepper – Add more or less to taste and sodium preferences.
How to make carrot fries in the oven
Step 1: Short Carrots in French Popes
Cut carrots peeled into 1/4-1/2 inches thick potatoes. Its objective is that all carrots are the same size so that they are cooked uniformly, but do not worry if they are not perfect.
Step 2: Carrot fries
Place carrots in a large bowl and cover with olive oil, cornstarch, paprika, garlic powder, salt and pepper and mix to cover carrots well.
Step 3: Bake
Extend the carrots in their parchment baking tray and bake for 15 minutes. Remove carrots from the oven and turn carefully. Bake for another 10-15 minutes or until fried potatoes are slightly golden and crispy. Look to make sure you don’t burn!
Flavor variations
Cheesy – Sprinkle your fries with a 1/4 cup of Parmesan cheese in the last 10 minutes of baking for a cheesy version.
Spicy -Angue a pinch of red chili flakes or 1-2 teaspoons of sriracha sauce.
Italian -Angue 1-2 teaspoons of Italian seasoning.
Middle East -Anguer 1-2 teaspoons of Za’atar and a 1/4 teaspoons of cumin.
What to serve with carrot fries
For my children, I usually like to serve these french fries with my baked chicken meatballs or chicken homemade nuggets. For adults, I tend to do something a little more “mature” like one of these recipes or salmon from chicken thigh.
Frequent questions
Yeah! Preheats its air fryer at 400 ℉. Once hot, add the carrots and cook for 12-15 minutes, shaking the basket in the 5-minute brand and again at 8-10 minutes. Depending on the size of your basket, you may have to fry them in two lots.
No, but keep in mind that your carrot fries will not be so crispy. The cornstarch adds starch to help them creak. You could also use Tapioca starch either Flow starch Instead if you wish.
Yes, but be sure to divide your recipe between two baking trays. The overcrowding of your baking tray will result in steamed carrots instead of crunchy fries!
Storage instructions
Fridge: Save your carrot fries in a hermetic container in the refrigerator for up to 3 days. Reheat in the oven over low heat (around 300) until it is crispy and hot. It can also reheat in the microwave, but it is likely that they will not remain crispy. Reheat on a plane for 2-3 minutes.
Freezer: Freeze your carrot fries for up to 6 months. Allow the fries to cool completely and then leave in a single layer on a baking sheet and place the baking tray in the freezer for 2-3 hours. Add frozen carrot potatoes to a large bag of zip line and replace in the freezer. You can reheat your fries in the oven at 350 degrees for 15 minutes or until they defrost and crispy.
Healthier sides:
Crispy french fries of baked carrot
These crispy baked fries are a healthy addition to any family meal they enjoy both for children and adults! Move on french fries, these french fries are here to stay!
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- Produce: 4 portions 1unknown
- Category: Side
- Method: Roast
- Diet: Gluten without
- 1 1/2 LB carrots (approximately 7-8), bare
- 1 tablespoon olive oil
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoons salt
- 1/8 teaspoons black pepper
- Preheat the oven at 425 degrees F. and align a baking sheet with scroll paper
- Cut carrots peeled into 1/4-1/2 inches thick potatoes. Its objective is that all carrots are the same size so that they are cooked uniformly, but do not worry if they are not perfect.
- Place carrots in a large bowl and cover with olive oil, cornstarch, paprika, garlic powder, salt and pepper and mix to cover carrots well.
- Extend the carrots in their parchment baking tray and bake for 15 minutes.
- Remove carrots from the oven and turn carefully. Bake for another 10-15 minutes or until carrot fries are slightly golden and crispy. Look to make sure you don’t burn!
- Serve hot from the oven or save in a hermetic container in the refrigerator for up to 3 days.
