Skinny Carrot Fries Food

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

CRISPY BAKED CARROT FRIES

Steps:

• Preheat oven to 425°F. Cut carrots into thin sticks and combine in a large bowl with oil, cornstarch, smoked paprika, cumin, salt, and pepper.
• Place on a parchment paper lined baking sheet in a single layer. Bake for about 20 minutes, or until browned in spots and crisp, flipping halfway through. Toss the hot carrot fries with chopped or cilantro or parsley and extra salt, if desired. Serve warm with dip.

CARROT FRIES

Steps:

• Heat oven to 425°. Peel carrots and cut them lengthwise in half, and then in half again. Toss carrots with olive oil, cumin and paprika.
• Season with salt and pepper. Spread in an even layer on a baking sheet and bake for 20 minutes, or until tender and crisp at the ends.In a small bowl, whisk together mayo, chipotle and lime juice.
• Serve carrot fries with sauce.

SHOESTRING CARROT FRIES

Steps:

• Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.

SKINNY CARROT FRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut carrots into 'fries', about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

OVEN-BAKED CARROT FRIES

Steps:

• Heat oven to 425 degrees F. Line a shallow pan with foil.
• Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
• Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
• In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
• Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
• Serve hot or at room temperature.

"SKINNY" FRIES

Steps:

• Scrub the potatoes and cut lengthwise into 3 equal slices; cut each slice into thirds or fourths.
• As the potatoes are cut, place them in a dish of ice water.
• Preheat oven to 425 degrees.
• When oven is hot, drain off the water, remove potatoes and pat dry with a paper towel.
• Return the dried potatoes to the bowl, sprinkle with seasoning and drizzle with oil; evenly distribute the oil and seasoning with your hands.
• Place on a cookie sheet or jelly roll pan that has been sprayed with non-stick cooking spray and bake until golden brown and tender; approximately 30 minutes, turning frequently.
• Sprinkle with additional seasoning if desired or salt and pepper to taste.

SWEET AND SPICY CARROT FRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking pan with parchment paper.
• Spread carrots on the prepared baking sheet; toss with enough olive oil to coat. Drizzle with maple syrup and sprinkle with salt, cayenne, curry powder, and paprika. Toss everything together and spread out evenly.
• Roast in the preheated oven, tossing a few times while they bake, until tender, about 20 minutes. Serve hot.

SKINNY FRIES

Steps:

• Place potatoes in a bowl drizzle with butter and toss to coat. Transfer to a lightly greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 45 minutes until golden brown, turning once. Sprinkle with salt and pepper.