Crispy Baked Carrot Fries


Last Updated on December 3, 2020

baked carrot fries

Crispy baked carrot fries are one of my absolute favorite side dishes! They’re loaded with flavor, highly nutritious, and so addicting. Serve them as a snack, or with your favorite meal during the week for a simple weeknight dinner.

baked carrot fries

Carrots are a good source of beta carotene, fiber, potassium, and even antioxidants. I love their versatility, and especially love them in the form of fries.

They’re tossed together with a simple seasoning, and have one special ingredient that helps with the crispness: tapioca flour!

Tapioca flour is a starch derived from the cassava root, and is an essential part of gluten-free baking. It acts as a binding agent, and can help thicken sauces, while also providing crispness when added as a coating to veggies or protein.

baked carrot fries

I’ve made these fries both with and without the tapioca flour, and while I prefer them with, they can definitely be made without it!

I love to serve these fries as a side for veggie burgers, and can honestly eat the entire serving myself. They’re that good.

You can season them with pretty much any flavor combination you like, and dip them in your favorite condiment. I’m a ketchup kind of gal, but love to play around with garlic aioli or spicy mayo.

These carrot fries are a perfect way to change up your veggie game, and an easy way to pack in some extra vitamins and minerals to your meal.

What to serve with your crispy baked carrot fries:

Maple Dijon Salmon

Jalapeno Black Bean Burgers

Spicy Tuna Patties

Crispy Baked Carrot Fries

5 from 5 votes
Course: Sides


Prep time


Cooking time


Total time




  • 2 lbs 2 carrots, peeled and sliced into 2″ sticks

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 tapioca flour

  • 1 tsp 1 garlic powder

  • 1/2 tsp 1/2 salt, plus more to top

  • 1/2 tsp 1/2 black pepper

  • 1/2 tsp 1/2 paprika

  • 1/4 tsp 1/4 smoked paprika


  • Preheat your oven to 400 F
  • In a large mixing bowl, toss the carrot sticks with the olive oil and spices
  • Once fully coated, mix together with the tapioca flour
  • Layer your carrots onto a large baking sheet, making sure they don’t overlap. I don’t use any parchment with these so that they come out extra crispy!
  • Bake the carrots for 40-45 minutes. Flip them after 25 minutes, and continue baking for an addition 15-20 minutes until brown and crisp.
  • Top them with a sprinkle of salt and dried parsley. Serve with your favorite condiments!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Just meal prepped a batch of these for the week, and they are delicious. I snack on raw carrots all the time, but don’t always think to roast them. So good!

  2. Sylvia tawil

    I made these last night and they were a hit. Thank you!

  3. Dianna

    One of the best carrot fry recipes I’ve tried so far! Thank you!

  4. Hey! Making this recipe at the moment and I mixed things up and put the spices + tapioca first and then olive oil. Do you think I can just put it in the oven like this or should I add another tbsp of tapioca on top? Thanks for any tips you can give! Love your blog!! (Friend of Gloria’s)

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