By Hannah Healy Updated September 30, 2020
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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 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!
Easy Baked Carrot Fries Recipe (Paleo, Vegan, AIP)
Hannah Healy
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!
4.69 from 35 votes
Print Pin Rate
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish, Snacks
Cuisine American
Servings 3
Calories 166 kcal
Ingredients
- 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
Instructions
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 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.
Nutrition
Calories: 166 kcalCarbohydrates: 20 gProtein: 1 gFat: 9 gSaturated Fat: 1 gSodium: 880 mgPotassium: 483 mgFiber: 4 gSugar: 7 gVitamin A: 25260 IUVitamin C: 8.9 mgCalcium: 50 mgIron: 0.5 mg
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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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Hannah Healy
Hannah Healy is the founder of Healy Eats Real, a health and wellness website that provides healthy recipes and helpful information on wellness. Hannah is the published author of The Ultimate Paleo Cookbook. Her work has been featured on Huffington Post, Buzzfeed, Redbook, fitness and MSN.
