These Oven Baked Carrot Fries are a deliciously healthy alternative to regular potato fries. The carrots are coated with extra virgin olive oil, then tossed into a spiced chickpea flour mixture which combines nutritional yeast, with garlic powder, oregano, cumin and smoked paprika. They are baked to crispy perfection. You will love this delicious side dish or snack!

OVEN BAKED CARROT FRIES

Carrot Fries make the perfect healthy snack or side dish to any meal.

The carrot fries are baked until crispy on the outside and tender on the inside. In my opinion you can’t beat the sweet flavor of baked carrots. 

I like to serve these carrot fries with lime wedges and top them with fresh cilantro and green onions. You can serve them with a variety of dips like an easy hummus, Tahini Sauce or this Creamy Dill Sauce.

These carrot fries are a healthier spin on french fries and are the perfect swap for french fries alongside sandwiches, wraps or burgers. 

Try these crispy fries with my Feta Burger with Tzatziki, Tex Mex Burger, Mediterranean Burger, Easy Greek Burger and Greek Chicken Burger.

You can also serve this light and healthy side dish to your weeknight meals or serve them at your Easter meal.

They are crispy like french fries but with a healthy twist from the chickpea flour and nutritional yeast, which also makes them suitable for vegan and gluten free diets too!

If you like carrots you should also check out my Roasted Carrots with Pistachios, Roasted Carrots and Beets with Tahini, Za’atar Roasted Carrots or these Honey Balsamic Roasted Carrots. 

CARROT FRIES RECIPE INGREDIENTS

• CARROTS: Use any variety of carrot, peeled and cut into 4 inch sticks, about 1/2 inch thick.
• FLOUR: I use chickpea flour as the base for the spice coating, this makes the coating nice and crispy and also ensure my carrot fries are gluten free.
• SEASONING: I season the carrots with salt and black pepper.
• SPICES: I use a combination of spices including smoked paprika, cumin, garlic powder, and oregano.
• NUTRITIONAL YEAST: I use nutritional yeast as it adds a great savory flavor to the spice mixture. This is optional.
• OIL: I like to use extra virgin olive oil to coat the carrots as it has a great flavor. Any other oil will work here too like coconut oil or avocado oil.
• GARNISH: When ready to serve, I garnish the carrots with sliced green onion, cilantro and wedges of lime.

RECIPE TIPS & MODIFICATIONS

• ADAPT THE SEASONING: You can mix up the spices you use. I also like using like are za’atar, sumac, thyme, Greek or Italian seasoning or chili powder.
• FOR EASY COATING: When coating these carrot fries I find it easiest to use one hand to dredge in the wet egg, then the other hand to dredge in the dry crumb mixture. This stops the coating from sticking to your hands and also means you don’t waste so much coating.
• BAKE IN A SINGLE LAYER: Don’t be tempted to pile the carrots onto the tray, lay them out in a single layer with space in between each carrot. Giving them space ensures the carrots will crisp up in the oven and not become soggy.
• VEGETABLES: This recipe would work the eggplant and zucchini fries too.
• FEED A CROWD: Feeding a crowd, no problem, this recipe can be easily doubled or trebled to cater for larger numbers.
• HOW TO STORE LEFTOVER FRIES: Once cooked and cooled, store in the refrigerator in an airtight container for up to 7 days. When you are ready to reheat them I suggest the air fryer or heating them back up in the oven. 
• TO MAKE AHEAD/FREEZE: You can prepare and coat these carrot fries, then place them on a baking sheet and transfer to the freezer for 1 hour to freeze solid. Then remove them from the tray and place into an airtight container and store in the freezer for up to 6 months. When ready to enjoy, defrost in the refrigerator before cooking in the air fryer.

HOW TO MAKE OVEN BAKED CARROT FRIES

PREPARE THE SPICE COATING. Preheat the oven to 425 degrees F.

In an medium sized mixing bowl, combine the chickpea flour, with the salt, pepper, smoked paprika, cumin, garlic powder, oregano and nutritional yeast. Set aside.

COAT THE CARROTS. Place the carrots into a large mixing bowl, add the olive oil and use your hands to coat the carrots in oil.

Next add the chickpea flour mixture and mix until the carrots are fully coated in the spice mix.

BAKE THE CARROTS. Now spread the carrot fries in a single layer onto a non-stick baking sheet, or on a baking sheet lined with parchment paper.

Place the baking sheet into the hot oven and bake the carrots for 20 minutes, until crispy and cooked through. Flip the carrots halfway though the cook to ensure they are crisp on both sides!

SERVE THE CARROTS. Once the carrots fries have a lovely crisp outside, remove the tray from the oven.

Serve with freshly chopped cilantro, lime wedges, crushed red pepper and a bowl of  hummus for dipping.

ARE CARROT FRIES HEALTHIER THAN POTATO FRIES?

Yes, carrot fries are healthier than regular potato fries which are a starchy carbohydrate.

Carrots are a nutrient rich vegetable, packed full with fiber, antioxidants, vitamins A, C and K, lycopene. 

WHY ARE CARROT FRIES HEALTHY?

Baking the fries in the oven, rather than deep frying them in oil, makes them a healthier option. 

HOW TO SERVE CARROT FRIES

If serving as a snack or easy appetizer, I love dipping carrot fries into a bowl of hummus. Try these great tasting hummus recipes, my Lebanese Hummus, Beet Hummus, Lemon Hummus, Roasted Red Pepper Greek Yogurt Hummus, White Bean Cranberry Hummus or my Creamy Pumpkin Hummus. Or for something a little different, try my Lemon Spinach Artichoke Dip.

They make a great tasting side for my Moroccan Chicken Thighs, Mediterranean Chicken, or Mediterranean Beef Kabobs.

HERE ARE SOME OF MY OTHER EASY VEG RECIPES:

AIR FRYER EGGPLANT FRIES

BAKED ZUCCHINI FRIES

ROASTED CARROTS WITH PISTACHIOS

ZA’ATAR ROASTED CARROTS

ROASTED BALSAMIC MUSHROOMS

TURMERIC ROASTED CAULIFLOWER

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own.