Mornin’ everyone… yes it’s morning and I’m updating… you’re in shock I know! But I’m coffee #2 and wide awake, so why not? I’ve got a second blog post coming up in a bit about cooking for paleo and not so paleo people {Last night’s dinner was a great example of how we do it 
}
Anyhoo, you’ve all seen me talk about my carrot fries… These things are beyond yummy and wicked wicked easy.. They’re easier than sweet potato fries {and quicker}. I served them with Paleo Mayo {shown in the picture}. These are great for a snack or to pair with dinner and cheap.
Price breakdown:
• I bought a 2lb bag of carrots for $1.19 and used 1/2 the bag…
• Which means these cost me $0.59 / 2 people
• So $0.29ish per serving…
I told you it was cheap!
Ingredients:
• Carrots
• Olive Oil
• Salt + Pepper
How To:
• Preheat your oven to 350 degrees
• Cut carrots into match sticks {I go pretty thin on them}
• Place on baking sheet, drizzle olive oil over them. Sprinkle salt + pepper. Toss them around so it’s even.
• Into the oven they go for 20 {ish} minutes, these suckers can go from done to burnt fast so a little after the 15 minute mark watch them. If they’re not done at the 20 minute mark, I’d keep watching them at three minute increments {So I’d set my timer for another 3 minutes, check again, another 3, etc}
• When done.. Try to let them cool for a minute before eating them…{I have a hard time with that. }
Done that’s it… in and out.. While these fries are going you’ve totally got time to make mayo and burgers, or a stirfry, or a wicked big salad, or assemble a chicken / egg salad {assuming your chicken or eggs are pre-cooked}. So this will give you a great side dish without a ton of babysitting / work {and clean up}.
Enjoy!
Delicious! I’m having these with bunless burgers for lunch today. Perfect timing: I just bought carrots to go in my beef stew!
I just roasted some carrots night before last. If you want a pleasant variation, add some dried tarragon to them next time. REALLY good on carrots.
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Thanks so much for sharing this! I’ve had an auto-immune flare up with thyroid…my airway was nearly 80% constricted last night, so I’m fiercely on an anti-inflammatory diet now, or rather an elimination diet…and also on some great Chinese herbs. The recipe part was frustrating because my cooking style tends to include so many elements to create a dish. Going to have to please my palate with limited options for a few weeks, hahaha.
Checking out the rest of the site tonight.
Hugs,
Trish xx
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I ended up having to cook mine for a really long time and they were pretty soggy! I ended up turning the heat up to 450 towards the end, and they started to crisp up. It might be that my toaster oven’s temp is not quite right, but for me next time I think I’ll bake them at 450 and just watch them really carefully. After I pumped up the heat and let them sit, they were fantastic! I’m so glad I experimented at the end with the temperature, because I would have dumped the soggy carrots I had ended up with.
Hmm…soggy? That’s so weird! It possibly could be from too much oil… or maybe using a toaster oven vs. real oven? But yes crank up the heat on them! Just careful because they go from done to burnt wicked quick
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Would this work with baby carrots? They were on sale last week so I have lots of them!
Heyy Jenelle! I had someone try it with baby Carrots and she said it didn’t come out so good… but you could give it a go on a really small batch {like for a snack}. I’d cut them in half length wise, and then in half again length wise. And do a single layer and less olive oil than you normally would..because they tend to hold in more moisture than a big carrot!
Let me know how it goes
Hey Liz, I’ve experimented with this some, and have had various results. Using the baby carrots, I think you’re right they hold more moisture, but it makes them almost chewy which isn’t bad as a side dish or snack, but not quite fry-like. I also think I need to cut back on the oil. Gonna try them again tonight; there are NEVER any leftovers, so even the experimenting must be going well! Thanks for all you do here!
Say I wanted to keep any potential leftovers for lunch snacks – would you advise to just throw them in a sandwich bag and keep them on the counter, or in the fridge?
I’ve got baby carrots in the oven now – just upped the heat to 365 in hopes that I will get something crispy at the end! I’ll let you know how it comes out…
Heyy! I hope it works with the baby carrots! I’ve heard mixed results with using them
You can store them either way. On the counter in a sandwhich bag might make them a little less soggy but in the fridge would work too!
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I made these tonight for the family tonight – not all Paleo, and they were a hit! Thank you!!!!
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I made these last night but I had bought the pre-cut crinkle sliced fresh carrots in a bag and used your method and it came out delicious! Though I wish they were a bit more “crispy” and “sturdy” like a chip. Is there a way to make them more sturdy without burning them?
These are great and, I must admit, fill a void for me because they “seem” like fast food, without the guilt. Delicious! My wife, who is not paleo but supportive, actually found your recipe and site and made these. My whole family loves them, including twin 2 year olds. They cannot get enough.
I’m looking now to try your Kale-Tomato(ish) Soup
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