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.
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.
Drizzle the olive oil over the carrots and stir to evenly coat.
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.
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.
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.
Video
Notes
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 theautoimmune 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.