Baked Carrot "Fries"

By Table9
March 2, 2011
20 Comments


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

Serves: 4

  • 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.

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Vegetable|Make Ahead|Serves a Crowd|Vegetarian|Gluten-Free|Vegan|Side|Appetizer|Snack

Reviews (20) Questions (0)

20 Comments

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 sweetened....it 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.
 
Author Comment
Table9 October 8, 2011
Thanks so much debbies! I am so addicted to them and kids would love them too!<br />
 
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!
 
Author Comment
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!