I love how this recipe transforms simple carrots into something crave-worthy. These crispy baked carrot fries have a golden, crunchy exterior thanks to a Parmesan and garlic seasoning, and they pair perfectly with a creamy, spicy Sriracha dipping sauce. Whether I’m looking for a healthier alternative to traditional fries or just want a new way to enjoy vegetables, this recipe hits all the right notes.
Why You’ll Love This Recipe
I get that crispy, golden fry texture without needing to deep-fry anything.
It’s a great way to use up carrots in a creative, tasty way.
The combination of garlic, Parmesan, and a spicy yogurt dip is seriously addictive.
I can bake or air fry, depending on my mood or time constraints.
It’s both kid-friendly and adult-approved, great as a snack, side, or even an appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Carrot Fries
1 pound carrots — peeled, trimmed, and cut into fry shapes (about 4–5 medium carrots)
3 tablespoons extra virgin olive oil — for coating the carrots evenly
2 teaspoons garlic powder — to bring in bold, savory flavor
½ cup grated Parmesan cheese — gives that crisp, cheesy crust when baked
Kosher salt — to taste
Ground black pepper — to taste
For The Spicy Sriracha Dipping Sauce
½ cup non-fat Greek yogurt — creates a creamy, tangy base
1 tablespoon Sriracha — adds heat and depth (adjust to your spice preference)
1 teaspoon honey — balances the spice with a hint of sweetness
Pinch of salt — to bring everything together
Directions
Preheat the oven to 400°F (200°C).
Peel the carrots and cut them into fry-shaped sticks: first slice in half crosswise, then lengthwise into sticks about ¼-inch thick.
Place the carrot sticks in a large bowl and drizzle with olive oil. Toss until they’re well coated.
Sprinkle in the garlic powder, grated Parmesan cheese, salt, and pepper. Toss again until the carrots are evenly covered.
Arrange the seasoned carrots in a single layer on a lightly greased baking sheet. If needed, use two baking sheets to prevent overcrowding.
Bake for 15 minutes. Then flip each fry with tongs and return to the oven for another 15 minutes. For extra crispiness, switch to convection mode (if your oven has it) during the last 5 minutes.
Once baked and golden, remove from the oven. Sprinkle with flaky sea salt or more Parmesan if desired.
While the fries are baking, make the dipping sauce: in a small bowl, combine Greek yogurt, Sriracha, honey, and a pinch of salt. Mix until smooth.
Serve the fries hot with the dipping sauce on the side.
Air Fryer Option If I prefer air frying, I prepare the fries the same way but cook them in an air fryer at 350°F (175–180°C) for about 15–20 minutes. I make sure to shake the basket halfway through for even cooking.
Servings And Timing
Servings: Makes about 4 servings (approximately ½ cup each)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Vegan Version: I skip the Parmesan and replace it with nutritional yeast or a vegan hard cheese alternative.
Extra Spicy: I add a pinch of cayenne or red chili flakes to the carrot seasoning for more heat.
Herb Flavor Boost: I mix in dried herbs like oregano, thyme, or rosemary with the garlic powder for more depth.
Cheesy Upgrade: I use aged Parmesan or even a blend of Parmesan and Pecorino Romano for a bolder taste.
Sweet And Savory Twist: I drizzle a touch of maple syrup over the fries just before serving to contrast the garlic and cheese.
Storage/Reheating
Storage: I store leftover fries in an airtight container in the fridge for up to 2 days.
Reheating: I reheat them in a preheated oven or toaster oven at 350°F for about 5–8 minutes. That helps bring back their crispiness. I avoid the microwave because it makes them soggy.
Sauce: The dipping sauce is best enjoyed fresh, but if I have leftovers, I store it in the fridge and stir before serving again.
FAQs
Can I Make These Without Parmesan Cheese?
Yes, I’ve skipped the cheese before and just used more seasoning like garlic powder and salt. They still bake up nicely, just with a slightly less savory finish. Nutritional yeast is a good vegan substitute too.
How Do I Keep The Fries From Getting Soggy?
I make sure to spread them in a single layer on the baking sheet, leaving space between each fry. Overcrowding causes them to steam instead of roast. Also, I dry the carrots thoroughly before seasoning.
Can I Prep The Carrots In Advance?
Absolutely. I often peel and cut the carrots ahead of time and store them in a sealed container in the fridge. When I’m ready to cook, I season and bake them fresh.
What Can I Use Instead Of Greek Yogurt For The Dip?
I sometimes use plain regular yogurt or sour cream. If I’m avoiding dairy, a plant-based yogurt or vegan mayo works too—just make sure it’s thick enough to dip.
Can I Use Baby Carrots?
I’ve tried it, but I find baby carrots don’t bake as evenly or crisp up as well because of their rounded shape and extra moisture. Regular whole carrots work best when cut into fries.
Conclusion
These crispy baked carrot fries are a staple in my kitchen when I’m craving something snacky and satisfying but still want to keep things light. The garlic-Parmesan coating gives them a bold, savory flavor, and the Sriracha yogurt sauce adds just the right kick. Whether I’m serving them as a party appetizer, a side for burgers, or just munching on them solo, they always disappear fast.
