Crispy 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.

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.

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 4 votes

Course: Sides

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Ingredients

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

• 2 tbsp olive oil

• 1 tbsp tapioca flour

• 1 tsp garlic powder

• 1/2 tsp salt, plus more to top

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1/4 tsp smoked paprika

Directions

• 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!

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