Crispy Carrot Fries (Print Version)
# Ingredients:
→ Carrot Sticks
01 -
1 lb of carrots, cleaned and sliced into fry-shaped pieces
02 -
2 tbsp avocado oil
03 -
1 tsp garlic powder
04 -
1 tsp fresh thyme, finely chopped
05 -
1/2 tsp sea salt, or as needed
06 -
1 tsp sweet paprika
07 -
2 tbsp arrowroot starch
08 -
Extra flakey salt and fresh thyme to sprinkle on top
→ Zesty Aioli Dip
09 -
1/2 cup mayo made with avocado oil
10 -
1-2 small cloves of garlic, grated fresh
11 -
2 tsp freshly squeezed lemon juice
12 -
A pinch or two of cayenne for heat, optional
13 -
1/4 tsp smoked paprika
14 -
1/4 tsp sweet paprika
15 -
1 tsp dijon mustard
16 -
Salt to taste
# Instructions:
01 -
Preheat your oven to 425°F and get two baking trays ready with some parchment paper for an easy cleanup later.
02 -
Grab a big bowl and mix the carrot pieces with avocado oil, paprika, garlic powder, thyme, arrowroot, and sea salt. Make sure each piece is nicely covered.
03 -
Lay the coated carrot fries out on the baking sheets, spreading them out so there’s space for them to crisp up instead of steaming.
04 -
Bake for about 15 minutes, flip them over, and give them another 5-10 minutes until they’re soft on the inside but satisfyingly crispy outside.
05 -
While those fries are in the oven, combine all the sauce ingredients in a small bowl. Taste it and tweak the seasoning if needed.
06 -
Once the fries are ready, sprinkle them with flakey salt and a little thyme for that extra burst of flavor. Serve them warm with the aioli for dipping.
# Notes:
01 -
These crispy carrot fries are a lighter, tasty swap for regular potato fries.
02 -
Arrowroot adds the perfect crunch factor to the outside.
03 -
They’re best eaten fresh out of the oven for optimal crunch and flavor.