Ingredients
- Carrots: (About 1.5 – 2 pounds) The star of the show! Choose firm, large carrots for easier cutting and better fry shape. Peeled and cut into fry shapes.
- Olive Oil: (2 tablespoons) Essential for crisping and adding flavor. Use extra virgin olive oil for the best taste and health benefits.
- Cornstarch or Arrowroot Powder: (1 tablespoon) This is the secret ingredient to extra crispy fries! It helps absorb moisture and creates a light, crispy coating.
- Spices: (1 teaspoon each of paprika, garlic powder, onion powder, and ½ teaspoon of salt, ¼ teaspoon of black pepper) A flavorful blend to enhance the natural sweetness of the carrots and create a savory profile. Adjust spices to your preference.
- Optional Spices: (Pinch of cayenne pepper or chili flakes for heat, dried herbs like oregano or thyme for an herby flavor) Customize your fries with extra spices to suit your taste.
Instructions
- Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Parchment paper also helps with even browning.
- Prepare the Carrots: Wash and peel your carrots thoroughly. Trim off the ends. The key to great carrot fries is uniform size. Cut the carrots into fry shapes. Aim for sticks about ¼ to ½ inch thick and 3-4 inches long. You can achieve this by slicing the carrot into planks and then cutting the planks into fries. Try to make them as even as possible for consistent cooking. If the carrots are very thick, you might want to halve or quarter them lengthwise first before slicing into fries.
- Toss with Olive Oil and Spices: In a large bowl, place the cut carrot fries. Drizzle with olive oil and toss to ensure all fries are evenly coated. This is crucial for both flavor and crispiness.
- Add Cornstarch (or Arrowroot Powder) and Spices: Sprinkle the cornstarch (or arrowroot powder) over the oiled carrots. Then, add your spice blend (paprika, garlic powder, onion powder, salt, and pepper, along with any optional spices you’re using). Toss everything together until the carrots are evenly coated with the cornstarch and spices. Make sure each fry is lightly dusted. The cornstarch will create a light coating that crisps up beautifully in the oven.
- Arrange on Baking Sheet: Spread the carrot fries in a single layer on the prepared baking sheet. Avoid overcrowding the pan. Overcrowding will steam the fries instead of baking them, resulting in soggy fries. If necessary, use two baking sheets to ensure a single layer. Spacing allows for proper air circulation and even crisping.
- Bake to Crispy Perfection: Place the baking sheet in the preheated oven and bake for 20-30 minutes. After 20 minutes, check for crispiness. The fries should be tender on the inside and nicely browned and crispy on the outside. For extra crispiness, you can flip the fries halfway through the baking time (around 15 minutes) using tongs or a spatula. This ensures even browning on all sides. If you like them even crispier, you can bake them for a few minutes longer, but watch carefully to prevent burning.
- Serve Hot and Enjoy: Once the carrot fries are golden brown and crispy to your liking, remove them from the oven. Let them cool slightly for a minute or two before serving. Serve immediately while they are still warm and crispy. They are best enjoyed fresh out of the oven.
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Fat: 8 grams