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Air Fryer Carrot Fries
These crispy air fryer carrot fries are about to become your new obsession! Ready in just 15 minutes, they’re a…
These crispy air fryer carrot fries are about to become your new obsession! Ready in just 15 minutes, they’re a fun healthy side dish alternative to French fries.
I have a confession: these air fryer carrot fries have taken over our dinner table. This recipe came about when one of our readers asked if our popular baked carrot fries would work in the air fryer—such a brilliant question!
Yes, what started as a reader request has become the most-requested side dish in our house. My friend even calls these “nature’s multivitamin in fry form”! Here’s what makes them irresistible:
- Kid-approved: Even veggie-haters love these
- Crispy exterior, tender inside: The air fryer creates the perfect texture
- No deep frying needed: All the crunch with a fraction of the oil
- Ready in 15 minutes: Faster than heating up frozen fries
We recently shared these on Instagram with a Cool Ranch aioli dip and readers loved it—keep reading for both recipes!
Air fryer recommendation: We use this large air fryer, which has a basket that lets you cook larger quantities at once. You can use it for more easy recipes like air fryer chicken, air fryer asparagus, and our favorite quick dinner—air fryer taquitos!
A few secrets to this recipe
Here are a few tips to consider before starting the recipe:
- Choose the right carrots. I prefer organic carrots when possible, not just for health reasons but because they tend to be sweeter. Avoid baby carrots—they’re actually whittled down from larger carrots and lack natural sweetness. Look for carrots that are firm, bright orange, and at least 1 inch in diameter at the thick end.
- Use cornstarch. Just 1 tablespoon creates a crispy coating that rivals any deep-fried fry. I discovered this by accident when I was trying to recreate restaurant-style sweet potato fries. The cornstarch absorbs moisture and creates tiny crispy bits all over the surface.
- Try the ranch seasoning blend. It’s optional, but the garlic powder onion power, and dried dill adds a fun element to these fries!
How to make air fryer carrot fries
1. Cut the carrots into fry shapes.
First, peel the carrots completely. Then—and this is key—square them off. Cut off 3/8-inch slices to create rectangular box shape, then into long fry shapes. Try to cut them as uniformly as possible.
2. Toss with olive oil and seasoning.
Toss your carrot fries in a large bowl with the olive oil first, then add the spice mixture. Make sure every fry is well-coated. The oil helps the spices stick and promotes browning.
3. Air fry for 10 to 12 minutes, shaking once.
Cook for 5 minutes, then shake the basket vigorously. This prevents sticking and ensures even cooking. Cook another 5-7 minutes until they’re golden and crispy. You’ll know they’re done when they are browned and have shrunk slightly.
Dipping sauce ideas
While the fries are amazing on their own, I created a fun Cool Ranch Aioli that takes them to the next level! I created this dip trying to capture that irresistible ranch flavor without drowning the carrot fries in heavy dressing. The combination of Greek yogurt and mayo gives you tang and richness, and the pickle brine adds a bright pop.
There are lots of other fry dipping sauce ideas: try garlic aioli, tarragon aioli, or cilantro sauce (dairy-free).
Serving suggestions
These carrot fries have become our go-to side dish for so many meals:
- Burger night: They’re lighter than regular fries but still satisfy that craving
- Grilled chicken: The sweetness complements grilled chicken perfectly
- Fish tacos: They make a colorful, crunchy contrast to fish tacos
- Veggie bowls: Add protein and substance to any grain bowl or power bowl
A few flavor variations
Once you master the basic recipe, the possibilities are endless:
Spicy Sriracha Fries: Add cayenne to the spice mix and drizzle with sriracha mayo
Parmesan Herb: Toss hot fries with grated parmesan and finely chopped fresh herbs like basil, thyme, or fresh rosemary
Everything Bagel: Replace the spice blend with a sprinkle of everything bagel seasoning
Storing leftovers and reheating tips
Carrot fries are best eaten immediately—the crispiness starts to fade after about 10 minutes. But if you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days.
For reheating, pop them back in the air fryer at 350°F for a few minutes. They won’t be quite as crispy as fresh, but they’ll still be delicious.
Dietary notes
These air fryer carrot fries are vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
Yes! Bake at 425°F for 20-25 minutes, flipping halfway through. Go to our original Carrot Fries recipe.
They’re too small and won’t give you that fry experience. Stick with whole carrots.
You can cut the carrots up to 24 hours ahead. Store in water in the fridge, then dry thoroughly before cooking.
Cook in batches! Keep finished fries warm in a 200°F oven while you cook the rest.
Try Italian seasoning, ranch seasoning, or even just garlic and onion powder
Air Fryer Carrot Fries
Pin Recipe
Print RecipeThese crispy air fryer carrot fries are about to become your new obsession! Ready in just 15 minutes, they’re a fun healthy side dish alternative to French fries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Side dish
- Method: Air fryer
- Cuisine: Vegetables
- Diet: Vegetarian
Ingredients
For the carrot fries
- 1 1/2 pounds carrots, medium to large
- ¾ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon onion powder
- ¾ teaspoon kosher salt
- 1 ½ tablespoon cornstarch
- 1 tablespoon olive oil
- Finely chopped fresh parsley, for garnish (optional)
For the Cool Ranch Aioli (optional):
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 sprinkle dried dill
- 1 to 2 teaspoons pickle brine or lemon juice
- 1 pinch kosher salt
- Fresh ground black pepper to taste
Instructions
- Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips.
- Preheat the air fryer for 5 minutes to 390°F.
- Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. Mix thoroughly to combine.
- Cook for 5 minutes, then shake and cook 5 to 7 minutes more, until crispy.
- Meanwhile if desired, stir together the ingredients for the Cool Ranch Aioli. When the fries are done, serve immediately with the aioli. (Fries are best right out of the oven; they become softer as they sit.)
Notes
If you prefer, you can omit the ranch seasoning in the carrot fries and simply use garlic powder.
Carrot fries are best eaten immediately—the crispiness starts to fade after about 10 minutes. But if you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. For reheating, pop them back in the air fryer at 350°F for a few minutes. They won’t be as crispy as fresh, but they’ll still be delicious.
