Baked Carrot "Fries"

March  2, 2011
2 Ratings
  • Serves 4
Author Notes

I has so many carrots leftover from the carrot ravioli I cooked two nights ago, and the carrot falafel that did not turn out well, so I decided to make "fries" using carrots instead of potatoes. Instead of coating them with panko, or just not coating at all, I decided to coat them with coconut. Yummm...coconut and carrot blend so well together I just could not resist giving it a shot. The "fries" were super quick and simple to make. And when served with a sweet chili or cilantro-lime sauce make a wonderful healthy snack. —Table9

What You'll Need
  • 12 Carrots, Peeled and Sliced into Evenly Cut "Fries"
  • 3/4 tablespoon Exra Virgin Olive Oil
  • Dash of Ground Red Pepper
  • 1/3 teaspoon Ground Cumin
  • Salt and Pepper to Taste
  • 3/4 cup Unsweetend Coconut, Process into Small Pieces (should be comparable in size to Panko)
  1. Preheat oven to 400 degrees.
  2. In a large ziploc bag add carrot "fries", olive oil, red pepper, cumin and coconut-crumbs. Combine until carrot "fries" are well coated. Place parchment paper on a cookie sheet and pour the carrot "fries" onto the sheet. Make sure there is no overlapping.
  3. Place in the oven and cook until carrots are tender, approximately 15-20 minutes. I had no problem with the coconut burning, which was my initial concern, but just make sure to watch them toward the 15 minute mark.
  4. Serve with sweet-chili sauce or with drizzle of a lime + freshly chopped cilantro.

See what other Food52ers are saying.

  • Emily Ann Russell
    Emily Ann Russell
  • Melissa
  • VanessaS
  • Bevi
  • healthierkitchen

20 Reviews

Emily A. December 26, 2015
Made these for a dairy-free holiday meal last night. My grocer was out of unsweetened coconut so I used was delicious! Gave it a sweet potato vibe...I adjusted by decreasing the dried herb to 1 1/2 tsp of oregano. Good stuff.
Melissa November 23, 2015
Made these tonight exactly as written- except increased cumin a bit. Great idea, I'd make again.
Nick K. April 25, 2013
Very good recipe. I didn't have coconut on hand, so I just left it out. I would make this again and make sure to have coconut on hand to try! I paired this with the IPA-battered fish recipe also on this site.
debbies October 8, 2011
Easy, tasty, exotic take on an old standard, what is not to like? Love this.
Table9 October 8, 2011
Thanks so much debbies! I am so addicted to them and kids would love them too!
Skinnyfatkid March 7, 2011
These look awesome! Definitely adding to my menu for next week. I have leftover coconut and carrots so this is perfect!
Table9 March 9, 2011
That's great!Let me know how they turned out.
Skinnyfatkid March 14, 2011
They were delish! I added a bit of paprika too just because it was staring at me from the spice cabinet. The fallen bits of coconut that hit the pan and crisped up were awesome too!
VanessaS March 3, 2011
How creative! I love the idea of serving them with sweet chili sauce, yum.
Table9 March 3, 2011
Yummm...the sweet chili sauce with it is just divine! Hope you can try this super simple dish soon.
Bevi March 3, 2011
This looks delicious.
Table9 March 3, 2011
Thanks Bevi!
healthierkitchen March 3, 2011
Wish my family liked coconut - I might have to make these just for me!
Table9 March 3, 2011
I do not normally like coconut, but the coconut in this recipe is not overwhelming just an accent. I would try it without telling them it was coconut, because if you process the coconut enough it just looks like panko.
nannydeb March 3, 2011
Great combo. I've saved this one to try for sure!
Table9 March 3, 2011
Let me know if you get a chance to try them!
gingerroot March 3, 2011
I bet these are delicious!!
Table9 March 3, 2011
Delicious and Nutritious!
hardlikearmour March 3, 2011
Love this idea! The medium shred unsweetened coconut should be pretty perfect as is for this application.
Table9 March 3, 2011
You are so kind hardlikearmour! Thank you.