Ingredients
- Yields: 2 Servings
- Total Time: 35 Minutes
- Prep Time: 15 Minutes
- 6 large carrots, peeled (approx. 4 cups / 24 oz / 680g)
- 2 tbsp (1.0 fl oz / 30g) extra virgin olive oil
- 0.5 tsp (0.1 oz / 3g) sea salt
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Chop the 6 large carrots (4 cups / 24 oz / 680g) into 2-inch sections, then slice each section lengthwise into thin sticks.
- Toss the sliced carrots in a mixing bowl with 2 tbsp. (1.0 fl oz / 30g) of extra virgin olive oil and 0.5 tsp. (0.1 oz / 3g) of sea salt until the sticks are thoroughly coated.
- Spread the seasoned carrots evenly across the lined baking sheet, ensuring they remain in a single layer without overlapping for maximum crispness.
- Bake the Carrot French Fries for 20 minutes, or until the edges are golden brown and tender.
- Mind the gap: Never crowd your baking sheet. If the carrot sticks are touching, they will steam instead of roasting, resulting in mushy veggies rather than satisfying fries. Use two baking sheets if necessary.
- Uniformity is key: Take an extra minute to ensure all your sticks are cut to the exact same thickness. This ensures they all finish baking at the exact same time, preventing a mix of burnt tips and undercooked centers.
- The cornstarch trick: For an extra crispy exterior, lightly toss your raw, dry carrot sticks in 1 tsp (0.1 oz / 3g) of cornstarch before tossing them in the olive oil.
- Crank the heat: Carrots have a high moisture content, so a high oven temperature (425°F or 220°C) is absolutely essential to caramelize their natural sugars quickly before their interior breaks down too much.
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