A healthier alternative to french fries that will satisfy your craving at a fraction of the calories and fat! No oil needed for these crispy air fryer carrot fries that are loaded with great flavour.

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Course: Appetizer, Side Dish

Cuisine: American, Canadian

Servings: 2 Servings

Calories: 111kcal

▢1 pound carrots approx. 3 medium/large carrots
▢1 tablespoon tapioca starch also known as tapioca flour
▢½ teaspoon sea salt
▢½ teaspoon garlic powder
▢½ teaspoon onion powder
▢½ teaspoon dried thyme optional
▢1-2 tablespoons vegan Parmesan optional
Dip for serving (optional)
▢vegan honey mustard
▢sriracha mayo

Peel and chop your carrots into 4 inch sticks, approx ¼ inch thick for even cooking.
Air Frying Instructions
Place the carrot fries and all remaining ingredients in a medium mixing bowl and mix until evenly coated and then arrange them in your basket in an even layer. (They can be overlapping.)
Air fry at 400 degrees F (204 degrees C) for 15-20 minutes, until desired crispiness is reached, mixing once at the halfway point.
Oven Instructions
Preheat your oven to 450 degrees F (232 degrees C) and line a large baking tray with parchment paper.
Add the tapioca starch, salt, garlic powder, onion powder, and thyme to the bowl and mix until all the carrots are evenly coated. Then spread the carrots in a single layer on your prepared tray, leaving space in between each one, so that none are overlapping.
Bake for 20 minutes, then remove the tray from the oven, flip the carrot fries and sprinkle with the vegan Parmesan cheese. Return to the oven for another 10 minutes, or until desired crispiness is reached.
Try your best to cut your carrot fries as uniform as possible for even cooking. Choose carrots that are evenly wide from top to bottom, if possible.
Cook time will vary according to which method you’re using to cook (oven-baked or air frying), as well as the size of your carrot fries.
You may prepare the carrots up to 1 day in advance and keep them refrigerated in the bowl with the seasoning, until ready to bake.
If you can’t find tapioca starch or flour, you may sub for cornstarch with similar results.
These carrots taste best when freshly baked, but you may refrigerate leftovers for up to 3 days.
Calories: 111kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Sodium: 739mg | Potassium: 743mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37898IU | Vitamin C: 14mg | Calcium: 82mg