Gluten-Free Baked Smashed Carrot Fries
These crispy, caramelised smashed carrot fries 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 healthy vegan fries are a delightful twist on classic comfort food. Dip them in your favourite sauce or enjoy them straight from the tray.
Servings 2 Servings
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 Yoghurt Dip
- 1 cup yogurt
- ½ cup mint leaves
- ½ cup fresh coriander chopped
- Salt to taste
- ¼ tsp cumin powder
Instructions
- Boil the carrots until tender. Place the carrots into a large pot of boiling water and cook for 15 to 18 minutes, or until they are fork tender.
- Preheat the oven. Set your oven to 200°C (425°F) and line a baking tray with parchment paper to prevent sticking.
- Arrange carrots on the tray. Once softened, drain the carrots and arrange them in a single layer on the prepared baking tray. Make sure they are evenly spaced to allow for proper roasting.
- Smash and season the carrots. Using the bottom of a glass or jar, gently smash each carrot to flatten slightly. Drizzle with olive oil and sprinkle over the seasonings. Toss gently to coat each piece well.
- Bake until golden and crisp. Roast the smashed carrots in the oven for about 20 minutes, or until the edges are golden and crispy. Remove from the oven and allow them to cool slightly before serving.
- Prepare the mint yoghurt dip. Combine plant-based yoghurt, fresh mint leaves, lime juice, and a pinch of salt in a blender or food processor. Blend until smooth and creamy, then serve alongside the crispy carrot fries.
Notes
Serving Suggestions and Pairings
These crispy baked carrot fries are delicious on their own, but even better when paired with vibrant dips or served as a flavourful side. Try serving them with these options:Alongside a hearty curry: Pair with chickpea curry and greens for a filling lunch.
As a side to veggie burgers or sandwiches: Perfect for adding texture and a healthy crunch.
Sprinkled with toasted seeds: Adds crunch and a nutty twist.
Wrapped in flatbread with salad and sauce: Great for making easy vegetable side dishes like wraps.
Tips for the Perfect Baked Smashed Carrot Fries
Do you want irresistibly crispy carrot fries every time? These easy tips will boost flavour, texture, and make this healthy snack even more addictive:Add a touch of heat: Sprinkle smoked paprika or cayenne pepper before baking for a subtle, warming kick.
Sweet and savoury twist: A light drizzle of maple syrup enhances the caramelisation and contrast.
Boost the umami: Toss with grated nutritional yeast after smashing for a cheesy, savoury flavour.
Bring in the herbs: Fresh rosemary or thyme adds aroma and depth.
Pair with bold dips: Serve the fries with garlic aioli, hummus, or a tangy yoghurt dip.
Reheat to revive: Reheat leftovers in the oven at 180°C (350°F) for 5–10 minutes to restore crunch.
Frequently Asked Questions
Do I need to peel the carrots before cooking?Peeling is optional. Leaving the skin on adds texture and nutrients, but peeling provides a smoother appearance. Can I make carrot fries in an air fryer? Yes, for an even quicker option, these smashed carrot fries can be made in an air fryer. Simply cook them at 200°C for 10–15 minutes until crispy. How can I achieve extra crispy fries?
Ensure carrots are well spaced and flip halfway through baking. For more crunch, broil for the last 2–3 minutes. Can I use baby carrots instead of regular ones?
Yes, baby carrots work well. If using large carrots, cut them to uniform size for even cooking. Are these baked smashed carrot fries gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any dips or add-ons are gluten-free as well.