This baked carrot fries recipe is nutritious, tasty and fun. With just a few simple ingredients these carrot fries are a quick and easy snack to make!
Carrots are full of beneficial vitamins and minerals, but you have to eat them to get the benefits. These carrot fries are how I got my husband to like carrots and eat more vegetables! When I first met him he really didn’t eat vegetables very much at all. This is such a fun way to cook carrots and is a perfect way to introduce picky eaters to them.
Why I love this recipe:
- This recipe has very few ingredients and is easy to make. It just takes a bit of time to chop the carrots and mix, but the rest is just waiting for the carrot fries to bake!
- This is a fun snack for kids or adults alike who want a healthier spin on handy finger foods like fries.
- Carrot fries are a perfect healthy dish to serve to guests for dinner or for any occasion.
Baked Carrot Fries Recipe Tips:
- I find that these work best if you peel the carrots first. You don’t have to peel the carrots, but the texture may not be the same.
- I use the tapioca flour in this recipe to make the fries a little more crispy and firm. You can substitute it with arrowroot flour. You can also omit the flour, but the carrots will come out less crispy and more tender.
- If you are following the autoimmune protocol, be sure to omit the black pepper to make it AIP compliant.
- When baking the carrot fries make sure the carrots are evenly spread on the baking sheet and not stacked on top of each other– this allows them to cook evenly.
- These carrot fries have the best firm texture right out of the oven. They will last for a couple days in the fridge, but they will wilt and lose their crispness– but the flavor will still be good.
- Make sure to watch the video right below the recipe to see exactly how these carrot fries are made!
How to Make These Carrot Fries:
Pre-heat the oven to 450°. Peel and slice the carrots into even long slices.
Place the sliced carrots in a bowl and add the tapioca flour and spices then mix until the carrots are evenly coated.
Add in the olive oil and mix until coated evenly.
Spread the carrots evenly on a baking sheet lined with parchment paper making sure not to stack the carrots on top of each other.
Bake the carrots for about 20-30 minutes. They should be fork tender and starting to crisp and brown on the edges. Let cool and enjoy alone or with ketchup or homemade mayo!
This baked carrot fries recipe is nutritious, tasty and fun. With just a few simple ingredients these carrot fries are a quick and easy snack to make!
- 1 pound carrots (about 10 medium carrots)
- 2 tbsp tapioca flour
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp thyme
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Turn the oven to 450°. Start by washing the carrots and peeling them. Cut the carrots into even sticks that are roughly 4 inches long and about 1/2 inch thick.
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Put the cut carrots into a bowl and sprinkle the tapioca flour and all the spices over it. Mix until the spice and flour mixture coats all the carrot sticks.
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Drizzle the olive oil over the carrots and stir to evenly coat.
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Place the carrots on a baking sheet lined with parchment paper. Make sure the carrots are evenly spread and not stacked on top of each other.
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Put the carrots in the oven and bake for about 20-30 minutes, checking halfway through to move the carrots around or flip them on the sheet to get even cooking.
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Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done. Remove them from the oven and allow to cool for a few minutes.
Recipe Video
- I find that these work best if you peel the carrots first. You don't have to peel the carrots, but the texture may not be the same.
- I use the tapioca flour in this recipe to make the fries a little more crispy and firm. You can substitute it with arrowroot flour. You can also omit the flour, but the carrots will come out less crispy and more tender.
- If you are following the autoimmune protocol, be sure to omit the black pepper to make it AIP compliant.
- When baking the carrot fries make sure the carrots are evenly spread on the baking sheet and not stacked on top of each other-- this allows them to cook evenly.
- These carrot fries have the best firm texture right out of the oven. They will last for a couple days in the fridge, but they will wilt and lose their crispness-- but the flavor will still be good.
This carrot fries recipe was originally posted in April of 2014, but has been republished in February of 2019 to include new recipe tips, new photos and a new video.
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Basket of carrot fries please! Wish I could order some now. Delishpho
These baked carrots look so good! I love that they are paleo and vegan too.
These are great, my whole family loves them!
Mmmmm, what a great way to enjoy carrots! It is quite a challenge to make a separate dish out of carrots but you’ve done a fantastic job! These carrot fries look so delicious!
These sound and look amazing! I’ll don’t think i’d be able to share!
Never heard of carrot fries but now feel like I have to try them!
These are a family favorite in our house now! My toddler gobbles them down!
That’s great! So glad your family enjoys them!
Yum!! Would you know how to make these in an air fryer by any chance? 🙂
Would cornstarch (corn flour if you’re in the U.K.) work instead of tapioca flour to crisp them up? I’ve used it to coat tofu before for the same reason and have used it interchangeably in other recipes.
I haven’t tried that yet, but it would probably work!
Have you tried doing these in an air fryer?
Not yet, but that’s a great idea!