Crispy Carrot Fries — Sammi Brondo | NYC based Registered Dietitian Nutritionist (2024)

Real talk: carrots are pretty much the only vegetable that my 2.5 year old will eat right now.

(Which is fine, btw! As long as toddlers are getting those nutrients otherwise - like from fruit - it’s perfectly normal to not eat many veggies. Just continue to offer and expose to them!).

I usually make them the same way: with some olive oil, salt, and pepper in the air fryer for about 10 minutes.

But something in me felt like mixing them up today. Wild, I know.

And WOW - these crispy carrot fries have truly everything you could want in a side dish. They’re full of flavor, with parmesan, onion powder, and garlic powder.

They’re incredibly crispy, thanks to a little bit of cornstarch and uniform cooking at just the right temperature.

And they’re fun! Do they taste like French fries? Absolutely not. Nor are they supposed to. But they have a fun fry shape that makes the perfect vehicle for dipping.

Dip them in ketchup, ranch, spicy mayo, or even pesto. These are so delicious.

I recommend pairing them with an easy protein, like this miso salmon or honey walnut salmon. Add a grain on the side, and you’re good to go.

These are also perfect to bring to a party or get together. Your friends will love them!

Will your toddler love them? TBD. Mine took a few bites, which is a win in my books. Toddlers are not to be underestimated, man. The toughest food critics out there.

Preheat the oven & cut the carrots

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Try and buy peeled and cut carrots from the grocery store to save you time. If you happen to have full carrots. Cut carrots into uniform fry shape.

Mix the ingredients

In a large bowl, add the olive oil, parmesan, cornstarch, onion powder, garlic powder, salt, and pepper. Mix well to combine.

Coat the carrots

Add in the carrots and toss to coat, until all carrots are well coated.

Spread the carrots evenly on the lined baking sheet. It’s very important that they’re spread in single layer and not overlapping to allow them to get crispy.

Bake for 30 min.

Bake in the preheated oven for 30 minutes, flipping the carrots halfway.

Garnish & serve

Garnish with fresh parsley and serve with dipping sauce of choice (ketchup, ranch, pesto, or spicy mayo are recommended!)

Everything else you need to know

• Make sure to cut the carrots as uniformly as possible. Before baking, spread them out in one even layer on a baking sheet, using an extra baking sheet if needed. They will cook best if they’re not overlapping.

• Dipping sauce: To make the spicy mayo I dipped these in, mix mayo with a few teaspoons of sriracha and a drop of honey. Add more sriracha per desired spice level.

• Storage: Store these carrots in an airtight container in the fridge for 4-5 days. To reheat, microwave them until warm, or you can broil them in the oven for a minute to get them crispy again (just keep a close eye to make sure they don’t burn).