Ingredients
Method
- Preheat the oven or air fryer to 425°F. Peel and trim carrots, then cut them into even 1/4 inch-thick sticks for uniform cooking.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, and kosher salt with the parmesan cheese.
- Place the carrot sticks in a large bowl, sprinkle with cornstarch, and toss to coat. Drizzle with olive oil, then sprinkle the seasoning mixture over the carrots and toss until evenly combined.
- For baking: Spread the seasoned carrots in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes at 425°F, flipping halfway through, until golden brown and crispy.
- For air frying: Arrange the seasoned carrots in a single layer in the air fryer basket (work in batches if needed). Air fry for 12-15 minutes at 425°F, shaking the basket halfway through, until tender-crisp and golden.
Notes
- For ultimate crispiness, ensure your carrot sticks are cut to an even 1/4-inch thickness. Thicker pieces won't get as crisp, and thinner ones might burn. - Don't overcrowd the baking sheet or air fryer basket. Cook in batches if necessary to allow air to circulate properly and achieve that desired crisp texture. - If your baked carrot fries aren't crisp enough, try increasing the oven temperature slightly for the last 5 minutes, or switch to the broiler for a minute or two, watching carefully to prevent burning. - Make-ahead: You can peel and cut the carrots up to 2 days in advance and store them in an airtight container in the refrigerator. Toss with oil and seasonings just before cooking for best results.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.