Regular old french fries are a staple food, at least in our house. It seems like we have them at least three times a week if not more. So when Taylor found a recipe for carrot fries we figured why not, we have carrots in our fridge and we love french fries. Really, what could go wrong?
As it turns out, nothing could go wrong. These fries are absolutely delicious, and they aren’t potatoes which is nice for a change of pace. You’ll still enjoy your finger foods of a regular fry, but your tummy will love the benefits of carrots.
mmm… carrot fries
If you try this out please let us know how it went, leave a comment and share!
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Ingredients
- 3 whole Carrots
- 3 tbsp olive oil
- 1/4 cup Parmesan cheese
- 1 tbsp garlic salt
- 1 tsp ground black pepper
- 1/8 cup Fresh parsley chopped
- 1 tbsp crushed red pepper
Servings: people
Units:
Instructions
- Preheat your oven to 400 degrees
- Slice the top and bottom off of each carrot, and slice them in half lengthwise and then cut them in half.
- Take those quarters and cut each one into thirds lengthwise.
- Mix all of the other ingredients in a bowl and toss the carrots in the resulting mix.
- Dump the bowl out onto a lined baking sheet.
- Bake for 20 minutes, or until they are to your desired crispiness.
- Let cool for a few minutes, and then enjoy them with your favorite dipping sauce! (We love to make Sriracha Ranch dressing!)
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that you can use to not only form the shells but bake them so they are light and flaky, like you’d have at taco bell. But like I’ve made in the picture the oil method is the balance between baking and soft shelled tacos.
