Crispy Carrot Fries (Print Version)
# Ingredients:
→ Carrot Sticks
01 -
16 oz carrots, cleaned and cut into fry-sized pieces
02 -
2 tbsp avocado oil
03 -
1 tsp garlic powder
04 -
1 tsp thyme leaves, freshly chopped
05 -
1 tsp sweet paprika
06 -
1/2 tsp sea salt, adjust to your liking
07 -
2 tbsp arrowroot starch
08 -
Flakey sea salt and freshly chopped thyme for decorating
→ Garlicky Paprika Dip
09 -
1/2 cup mayo made from avocado oil
10 -
1-2 fresh garlic cloves, grated finely
11 -
2 tsp lemon juice, freshly squeezed
12 -
1 tsp dijon mustard
13 -
1/4 tsp sweet paprika
14 -
1/4 tsp smoked paprika
15 -
A pinch of cayenne, optional for a spicy kick
16 -
Salt to taste
# Instructions:
01 -
Crank your oven to 425°F and cover two baking trays with parchment paper so cleanup's a breeze.
02 -
In a large bowl, mix the carrot pieces with avocado oil, paprika, garlic powder, salt, thyme, and the arrowroot until everything’s coated evenly.
03 -
Lay your seasoned carrots across the baking trays, keeping some space between them to help them crisp up properly instead of steaming.
04 -
Bake for 15 minutes, flip them, and cook for another 5-10 minutes until they’re crispy on the outside and soft inside when poked with a fork.
05 -
As the carrots cook, combine all aioli ingredients in a small bowl and give it a taste. Tweak the salt or spices to your liking.
06 -
Sprinkle fresh thyme and a bit of flakey salt over the hot carrot fries. Serve them warm, paired with your paprika garlic aioli for dipping.
# Notes:
01 -
These crispy carrot fries are a lighter but super tasty swap for regular fries.
02 -
The arrowroot starch gives that ideal crunchy coating.
03 -
They're best to eat fresh out of the oven while still crisp.