Baked Parmesan Carrot Fries

Crunchy cheesy Baked Parmesan Carrot Fries served with a spicy, creamy mayo dip. These Carrot Fries are easy to make, baked-not-fried and make great lunch, side dish or appetizer!
A great alternative to potato fries, made ultra-addictive with the simple, spicy dip.

I love that vibrant orange colour and subtle sweet taste you get from carrot fries. A great change from regular potato fries, and more nutritious too!

Sometimes (especially after a period of big/heavy meals) I like to change it up and go a little lighter, and these baked carrot fries are the answer. The added parmesan makes them feel special, so it doesn’t feel like I’m eating diet food.

What do carrot fries taste like?

They taste like slightly firmer and sweeter potato fries. The parmesan coating gives the fries a slightly chewy-crispy texture with a lightly salty flavour.

What do we need?

• Carrots – use large carrots for a more uniform shape to your fries
• Egg with a little water – to help the parmesan to stick
• Grated parmesan (you can replace with vegetarian Italian-style hard cheese if you want a vegetarian version)
• Seasoning – a good sprinkle of salt and pepper
• Mayo and chilli sauce for the dip. I use sriracha, but you can replace with a sweet chilli sauce or even a good shake of Tabasco or Franks hot sauce for a tangier alternative.

How to make them

• Slice the carrots into long thin pieces – about the size of a French fry (no need to peel).
• Dip in a mixture of egg and water, then roll the carrot sticks in grated parmesan.
• Place on a lined baking tray, then sprinkle with salt and pepper, and bake at 200C/400F for 15-20 minutes.

• Whilst the carrots are cooking, mix together the mayonnaise and chilli sauce in a small bowl.

Serve the fries sprinkled in a little parsley alongside the chilli mayo dip

Can I make them ahead?

Yes, you can prep the fries, by cutting and coating them in the parmesan egg mixture. Then cover and refrigerate them for up to a day until ready to bake.

I wouldn’t recommend cooking ahead and then reheating however, as the carrots will lose their crispness if cooked ahead.

Are they gluten free?

Yes, they’re naturally gluten free. If you’re using ready-grated parmesan, just be sure it’s gluten free (occasionally flour is used to prevent the cheese from clumping), also check your chilli sauce and mayo brand to be on the safe side.

Can I make them vegetarian?

Yes, swap out the parmesan cheese for Italian-style vegetarian hard cheese.

Can I swap out the egg?

Yes, you can replace the egg with 1 tablespoon of vegetable or olive oil.

Using egg helps to bind the parmesan to the carrots, and means you get some nice little clumpy bits of parmesan. Using oil will give you a more uniform coating of parmesan. You may have to sprinkle over a little extra parmesan once the fries are on the tray, as the parmesan doesn’t stick quite as well with oil.

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More recipes for fries with a twist:

• If you like these, try my loaded Mexican carrot fries version
• Poutine – must try!  After eating this outside a poutine hut on holiday recently I’m totally hooked!
• Try the matchstick fries from my Crispy Fish Burger post
• Courgette fries – yes you can turn a courgette (zuchinni) into fries  🙂
• and my Vegetable Matchstick Fries with Homemade Herb Salt  – it makes a tasty, colourful snack.

This post was originally posted in April 2016, updated with new photos, video and tips in June 2020.

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