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Roasted Carrot Fries


These fries are roasted, rather than fried, and don’t tell anyone, but they’re actually healthy. One-half cup only yields 53 calories. Eat up!

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Rate this recipe 4.6/5 (14 Votes)


  • 2 pounds large carrots, trimmed and peeled
  • 6 Tbsp. white rice flour
  • 6 Tbsp. canola oil (coconut, olive oil, your choice)
  • 2 tsp. garam masala(Garam masala is an Indian spice blend that can include cinnamon, pepper, cumin, and cloves)
  • 2 tsp. kosher salt
  • Note:White rice flour gives these carrots a light, crispy crust, but you can skip it and just toss the carrots with the oil mixture bake for about 20 minutes total.


Adapted from


Step 1

Preheat oven to 450°. Place a rack in the lower third of the oven and a second one in the center.

Line 2 rimmed baking sheets with parchment paper. Cut carrots into French-fry-size sticks, about 3 long.

In a large bowl, toss carrots with rice flour to coat. Shake off excess flour and spread carrots, without crowding, in a single layer on prepared baking sheets. Bake 7 minutes.

Meanwhile, combine oil, garam masala, and salt in a large bowl. Gently toss carrots with oil mixture. Return carrots to sheet pan and bake until crisp-tender and lightly browned along edges, 10 to 15 minutes.

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