Air Fryer Carrot Fries
Prep time: 10 MINUTES
Cook time: 20 MINUTES
Total time: 30 MINUTES
- 3-4 Carrots
- 1 Tbsp Olive Oil
- 1 clove Garlic, crushed
- 2 Tbsp Reduced Fat Grated Parmesan
- 1/4 tsp Crushed Red Pepper, optional
- 1 pinch Freshly Cracked Black Pepper, optional
Add the crushed garlic to the olive and stir well. (To crush the garlic, peel and chop a clove. Then sprinkle a bit of kosher salt on top, press the flat of your knife down firmly, and drag the garlic across the cutting board. This should create a thick paste.)
Wash and dry the carrots. Remove the tops and cut them in half. Then cut each half in two to create flat surfaces. You should be able to cut 3 strips from the larger end and 2 strips from the smaller end.
Toss the carrot fries in the olive oil and garlic mixture.
Mix the parmesan with the red and black pepper. Sprinkle half the mixture over the coated carrot fries. Toss and repeat with the remaining parmesan mixture.
Add the carrot fries to an air fryer basket or on a baking sheet in an even layer.
Air fry at 350 for 16-20 minutes, shaking halfway through for crispier carrot fries. (If you’re baking, bake for a similar time and temp.) Make sure check on the fries halfway through the process.
Top with freshly chopped parsley or parsley flakes and enjoy!
Using half the oil still makes crispy carrot fries but loses some seasoning adherence. I wouldn’t recommend the cooking spray only version as you lose both crunchiness and flavor.
If you’re sensitive to spice, omit the red and black pepper.
You could try using nutritional yeast as a dairy free parmesan substitute.
If you don’t have garlic on hand, you can try adding a pinch or two of garlic powder to the parmesan mixture.
Calories: 101kcal | Carbohydrates: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 652mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15480IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 0.5mg