Crispy Curly Carrot Fries
I’m officially addicted and will be turning orange very soon! I’m already a carrot freak, but these little curlicues are a game-changer! I call them carrot fries, but many names will suffice:
- carrot curls
- carrot straws
- carrot chips
The bottom line is that these carrot fries are crispy, curly, delicious, nutritious, and easy to make — and they empower you to eat by color! My go-to appliance for making them is an air fryer, and if you don’t have one yet, I don’t even know what to say. I have the Ninja 4-quart Air Fryer* and use it every day!
If you don’t have an air fryer (!!!!!) you can use a dehydrator, oven, or countertop / toaster oven. But I’m just gonna say it again, the air fryer has been the best small-appliance addition to my kitchen (next to the pressure cooker). OK. Nuff said.
Back to our curly carrot fries. Because they shrink down a ton once they’re cooked (see before and after below), you’ll want to use 2 to 3 carrots, depending on what you’re using them for.
To make your curly carrot fries:
- 1 lb. large carrots, ends cut off and peeled
- 1 teaspoon olive or coconut oil
- ½ chipotle chili powder (or whatever your favorite chili powder is)
- Salt, to taste
If you’re using an oven, preheat to 200°F. If using an air fryer, no need to preheat.
- Using a vegetable peeler, slice long thin strips of carrots. Pat dry to eliminate any excess moisture, and add to a large bowl.
- Drizzle on the olive oil, and using your hand, coat all of the carrot strips with olive oil.
- Sprinkle in the chili powder and salt, and toss with tongs until well combined.
- If using an oven or dehydrator, spread the strips on an even layer on a parchment-lined baking sheet or dehydrator tray. If using an air fryer, just add them to the tray and try to space them out so they’re not overlapping.
- Sprinkle with a little salt.
- Bake in the oven for 1-1/2 to 2 hours, the dehydrator (at 115 degrees F) for 8 hours, and the air fryer … for minutes. Seriously! Why would you want to wait? For the air fryer, turn the temperature down to 300 degrees F for 6 minutes. Toss with a fork, and set for 2 more minutes or until desired crispiness.
If you have the discipline to store them (once they’re cooled) I salute you. Otherwise, eat as a snack, OR top polenta, black beans, or pizza! ENJOY!
And you’re welcome!?
HAVE YOU MADE THEM YET? LET ME KNOW WHAT YOU THINK AND HOW YOU SERVED / ATE THEM!
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