Baked Smashed Carrot Fries

These crispy, caramelized smashed carrot fries are the perfect way to celebrate the natural sweetness of carrots, especially when they’re in season and bursting with flavour. Smashed to maximise those deliciously crunchy edges and seasoned to perfection, these fries are a fun twist on your classic comfort food. Dip in your favourite sauce or enjoy them straight from the pan, these fries are a guilt-free snack you’ll want to make all year round. I dipped the crispy fries in the mint raita for a refreshing afternoon snack.  Also, a delicious and fun way to get your vegetables in for the day.

 These scrumptious carrot fries have had my family coming back for more, so I make them almost every week. Trust me, one bite, and you’ll be hooked!

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Dairy-free Smashed Carrot Fries

Ingredients

Smashed Carrot Fries

• 6 small or 3 large/medium carrots – cut into ¾ inch long pieces
• 2 tbsp oil
• 1 tsp garlic powder
• 1 tsp salt to taste
• pepper to taste
• pinch red pepper flakes

Mint and yogurt dip

• 1 cup yogurt
• ½ cup mint leaves
• ½ cup fresh coriander chopped
• Salt to taste
• ¼ tsp cumin powder

Instructions

• Add carrots to boiling water. Boil for 15-18 minutes until softened.
• Preheat oven to 425 F or 200 C
• Lay softened carrots to a sheet pan lined with parchment paper. Spread them in single layer.
• Using the bottom of a jar or glass, smash each piece of carrot. Coat carrots in oil and seasonings.
• Bake carrots for 20 minutes, until crisp. Let cool and enjoy straight from the tray or with a mint yogurt dip.
• For the mint yogurt dip, blend everything until smooth and creamy.

Notes

1. Add a sprinkle of smoked paprika or cayenne pepper for a kick of heat.
2. Try a drizzle of maple syrup for a sweet contrast to the savory spices.
3. Toss the fries with some grated nutritional yeast for an umami boost.
4. Fresh rosemary or thyme add an earthy, aromatic flavour.
5. Serve with a side of garlic aioli, hummus, or even a tangy yogurt dip.
6. Leftovers, which I know there won’t be! Reheat them in the oven at 350°F for 5-10 minutes to bring back the crispiness.

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