Carrot fries are amazing. If you have never tried them you are seriously missing out. Not only are they just as tasty as sweet potato fries, but lower in calories and carbs!
Cumin Carrot Fries
Author: Apples to Zoodles
Ingredients
- About 8 medium carrots, peeled
- ½ - 1 tsp ground cumin or a generous sprinkling
- a sprinkle of sea salt
- a drizzle of coconut oil
- a few shakes of garlic powder or garlic granule
- a sprinkling of cayenne, optional
Instructions
- Preheat oven to 450F.
- Peel and cut the carrots. The thinner you can cut the fries the crispier they will get.
- Mix all ingredients together in a bowl.
- Place a piece of parchment paper on a baking sheet. Set a metal cooling rack on top of the parchment paper. This makes it so you do not have to flip the fries while they are in the oven. If you do not have a metal cooling rack just place the fries directly on the parchment paper and flip once or twice while they are cooking.
- Place the fries in a single layer on the rack. I gather them all in my hand and then lay horizontally. If you just pour them on some will fall through.
- Bake for about 30 minutes. Keep checking on them while they cook - every oven is different and the amount of time it takes depends a lot on how thin you cut the fries.
- Remove from oven and let cool. Letting them cool for a few minutes also gets them crispier.
Notes
You can also make Parsnip Fries and Turnip Fries.
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