Baked carrot fries recipe with a crispy garlic parmesan coating on the outside and tender on the inside! Serve these with ketchup for a super healthy snack or side dish!
We eat and make roasted carrots ALOT, so I am also totally obsessed with this grain-free carrot fries recipe along with these Roasted Rainbow Carrots, and Carrot Juice! But every time I make this winning garlic parmesan carrot fries recipe, my boys devour all of them. Carrot fries are such a great way to eat vegetables!
Any root vegetable can be turned into roasted fries (you can even turn beets into fries) simply by dicing them into small horizontal slivers, adding spices, and baking to crisp perfection.
Why these carrot fries are so awesome
Carrots – Carrots are naturally sweet and roast very similar to how potato french fries do with a salty outer layer and tender center. Only their natural sweetness carnalizes slightly and creates to most robust flavors mixed with the garlic parmesan coating.
Garlic parmesan coating– Feel free to make this carrot fries recipe plain without this coating, but the garlicy-cheese coating provides extra crispiness and tantalizing flavor similar to that on Baked Zucchini Parmesan Chips.
What ingredients go into this recipe
- For the fries: orange carrots, washed and peeled with stems removed
- For the coating: eggs, apple cider vinegar, Parmesan cheese, almond meal, garlic powder, salt, parsley, thyme, and baking soda. Baking soda helps to fluff it all together as it activates with the vinegar.
How to make these fries out of carrots
STEP 1: Peel and slice carrots horizontally in half then into quarter strips about 4-inches long. Prepare a baking sheet by lining it with parchment paper.
STEP 2: In a small bowl whisk the egg with apple cider vinegar. Put the carrots and egg vinegar mixture in a one-gallon Ziploc bag, seal, shake and mix together until coated.
STEP 3: In another bowl, mix together the almond meal, parmesan cheese, parsley, baking soda, salt, and thyme.
STEP 4: Add the egg and carrots mixture (from above). Mix well with a spoon to coat each carrot with the almond meal cheese mixture.
STEP 4: Spread the coated carrots evenly on the prepared baking sheet lined with parchment paper and add any extra coating on top if needed, making sure not to overlap any of the carrot strips. Bake 10 minutes, flip the carrots and bake another 5-10 minutes. Garnish with parsley and serve with a side of organic ketchup or ranch dressing.
Frequently asked questions and Tips
Yes you can skip the coating and simple toss the carrots in 2 tablespoons of olive oil and a sprinkle of salt and pepper. Bake the prepared carrots at 400 degrees F for 10 minutes, then flip and bake another 5-10 minutes.
Heat them in the oven, not the microwave so that they have a crispier texture. To reheat this carrot fries recipe bake them at 350 for about 5-7 minutes on a sheet pan, making sure they do not overlap.
If the fries burned, they may have been sliced too thin. Make sure they are the size of smaller french fries, about ¼ inch thick or thicker. The thicker the fry, the more baking time will be needed and the thinner the fry less time is needed. Check them after 10 minutes of baking to gage their time.
The topping will clump slightly, so use your hands if need to spread the topping out over the fries, and pour any extra on top. The may also be a result that the carrots were not fully dried before coating.
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Garlic Parmesan Carrot Fries Recipe
Ingredients
- 1 lb. carrots peeled and sliced horizontally in half then quarters
- 2 eggs whisked
- ½ teaspoon apple cider vinegar
- ½ cup almond meal
- ½ cup Parmesan cheese finely shredded or crumbled
- ½ teaspoon dry parsley
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon Himalayan salt
- ÂĽ teaspoon dry thyme
Instructions
- Preheat the oven to 400 degrees F. Peel and slice carrots into quarter horizontal strips about 4-inches long. Pat the prepared carrots dry with a paper towel. Prepare a baking sheet by lining it with parchment paper.
- In a small bowl whisk the egg with apple cider vinegar. Put the carrots and egg vinegar mixture in a one-gallon Ziploc bag, seal, shake and mix together until coated.
- In another bowl, mix together the almond meal, parmesan cheese, parsley, baking soda, salt, and thyme.
- Add the egg and carrots mixture (from above). Mix well with a spoon to coat each carrot with the almond meal cheese mixture.
- Spread the coated carrots evenly on the prepared baking sheet lined with parchment paper and add any extra coating on top if needed. Bake 10 minutes, flip the carrots and bake another 5-10 minutes. Garnish with parsley and serve with a side of organic ketchup or ranch dressing.
Notes
- What if my breading topping clumped? The topping will clump slightly, so use your hands if need to spread the topping out over the fries, and pour any extra on top. The may also be a result that the carrots were not fully dried before coating.Â
- What if my fries burned? If the fries burned, they may have been sliced too thin. Make sure they are the size of smaller french fries, about ¼ inch thick or thicker. The thicker the fry, the more baking time will be needed and the thinner the fry less time is needed. Check them after 10 minutes of baking to gage their time.
- How to reheat this garlic parmesan carrot fries recipe: Heat them in the oven, not the microwave so that they have a crispier texture. To reheat this carrot fries recipe bake them at 350 for about 5-7 minutes on a sheet pan, making sure they do not overlap.Â
Victoria says
Not sure what I did wrong but this recipe led me to make literal scrambled eggs with carrots in the oven glued to parchment paper
Danielle Fahrenkrug says
Oh no Victoria! Did you shake and make sure to coat the carrots well in the bag or a bowl? The egg should act as a glue sticking the almond meal to the carrots. One thought is make sure the carrots are very dry.
Kathi says
Hi – I haven’t made these, yet, but they sound easy and amazing. Just wondering if you think you could use sweet potatoes instead of carrots? I know carrots are firmer, we’d need to adjust the cooking. Regardless, I’m making these carrot ones. Yum
Danielle | Delightful Mom Food says
Hi Kathi! I have not testing with sweet potatoes but I am sure you can it would be just as delicious:-) and yes, baking times might just need adjusting. Enjoy!
mike kopchik says
Have you a sub for Almond meal? Live rural and would like to make these but Almond meal is not readily available to me.
Danielle at Delightful Mom Food says
Yes, you can also use gluten-free bread crumbs (which does add grain).