Made in your oven or air fryer, these Carrot Fries are crisp on the outside and tender on the inside. Such a fun way to eat vegetables, this healthy side dish is sure to delight everyone and is the perfect addition to so many meals!

A plate of carrot fries with a small dish of ranch dressing with a carrot fry in it.

I love a fun, out-of-the-box veggie side dish to make dinner a little more fun (while still being veggie-loaded). These Carrot Fries are the latest and greatest way to make vegetables at dinner exciting AND delicious. They are easy to make, cook up to perfection in your oven or air fryer, and remind me of sweet potato fries! Pair them with your favorite dipping sauce (I have a few ideas listed below) and dinner magic has been made!

Bonus: They are vegetarian, plant based, gluten free, dairy-free, and can easily be made Paleo. Done in about 20 minutes, they are the perfect side for a busy weeknight or to serve as a snack or appetizer.

Tips for making the best Carrot Fries

Cut the carrots all the same size. Or as close as you can. This way, the carrots will cook at an even rate. We found that cutting them between 1/4-1/2 inch thick made for the ideal carrot fry.

Don’t skip the corn starch. I mean, you can, but the carrot fries won’t have the lovely crispiness on the outside that really makes them feel like a fry! If you don’t want to use cornstarch, you can sub arrowroot starch (or sometimes called arrowroot flour).

Don’t crowd the carrots. When baking your carrot fries in the oven, it is important to give them room to roast and crisp up. When crowded, vegetables will steam in an oven. When using your air fryer, you can stack the carrot fries a bit more, but don’t overfill the air fryer basket. This can result in the carrot fries on the top being crisp, but the ones in the middle soft and steamed.

Flip the carrot fries midway through cooking. When baking them in your oven, flip the fries after about 15 minutes. If you are using your air fryer, shaking the basket halfway through cooking (at about 6 minutes) will help to move the fries around so they all cook up evenly.

Watch them. Every oven and air fryer cooks a little differently, so watch your carrot fries and pull them when they are crispy and browned.

Enjoy warm! Like all fries, these are best enjoyed fresh and hot!

Images showing how to arrange carrot fries on a baking sheet

Can I leave out the cornstarch?

Yes, the carrot fries will still taste good without it, but they may not get as crispy.  

Change up the seasonings!

Use dill, chili powder, cumin, coriander, or any seasoning blends you like. If you have a seasoning you like on potatoes, it will most likely work well on these Carrot Fries, too.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Dips to enjoy with these Carrot Fries

What would fries be without dip? Here are some dips that are amazing with the carrot fries.

Carrot fries in an air fryer basket.

More fun, out-of-the-box veggie sides that you’ll adore

Did you try these Carrot Fries and now you’re hungry for more? 

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A plate of carrot fries with a small dish of ranch dressing and mustard with a carrot fry in it.
5 from 8 votes

Carrot Fries (Oven or Air Fryer)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Appetizer, Side Dish
Made in your oven or air fryer, these Carrot Fries are crisp on the outside and tender on the inside. Such a fun way to eat vegetables, this healthy side dish is sure to delight everyone and be the perfect addition to so many meals!

Ingredients
 

  • 2 pounds whole carrots, ends trimmed
  • 1 ½ tablespoons olive oil or avocado oil
  • 2 tablespoons cornstarch or arrowroot starch
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¾ teaspoon kosher salt
  • Ground black pepper, to taste

Instructions
 

Oven method

  • Preheat oven to 425℉. Line 2 large baking sheets with parchment paper or lightly grease with oil. If your baking sheets are small, consider baking in two batches to prevent crowding.
  • Peel and cut carrots into ¼-½ inch thick fry shapes. It is okay if they are not perfect, but aim to keep the fries about the same size so they cook evenly. Add carrot sticks to a large bowl and toss with the oil.
  • In a small bowl, mix the cornstarch, garlic powder, onion powder, paprika, and a few grinds of black pepper. Sprinkle over the carrots, then toss to coat.
  • Spread the carrot fries on the baking sheets, making sure no fries are overlapping or touching. Again, if you need to, consider baking in two batches so that they have enough room to roast up. Crowding will result in steamed carrots versus roasted.
  • Roast for 15 minutes. Remove from oven and flip the fries. Return to oven and roast for 5-10 more minutes or until crispy and browned. Serve hot with the dip of your choice.

Air fryer method

  • Peel and cut carrots into ¼-½ inch thick fry shapes. It is okay if they are not perfect, but aim to keep the fries about the same size so they cook evenly. Add carrot sticks to a large bowl and toss with the oil.
  • In a small bowl, mix the cornstarch, garlic powder, onion powder, paprika, and a few grinds of black pepper. Sprinkle over the carrots, then toss to coat.
  • Preheat your air fryer to 400℉ for 3 minutes. Once hot, add carrots and cook for 12 to 15 minutes, shaking the basket at the 6 minute mark and again at 10 minutes.
    TIP: If you are using an air fryer with a smaller basket (like me), cook the carrots in two batches.
    Note: Every air fryer is a bit different, so keep an eye on your fries to make sure they don't burn. Also, don't skip on shaking the basket to help rotate the fries during the cooking process.
  • Once carrot fries are crispy and browned, serve right away with the dip of your choice.
Calories: 105kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 396mg, Potassium: 491mg, Fiber: 4g, Sugar: 7g, Vitamin A: 25272IU, Vitamin C: 9mg, Calcium: 51mg, Iron: 1mg