Air Fryer Carrot Fries are the perfect healthy alternative to potato french fries! They're crispy, tender, and made perfectly golden brown in minutes in the air fryer. Enjoy them as a quick side dish with Chicken Patties or BBQ Pulled Chicken or serve alone as a kid-friendly, healthy snack.
📋 About the Recipe
- Healthy: Carrot fries are an amazing substitute for potato french fries. Plus, making them in the air fryer requires a fraction of the amount of oil in comparison to traditional deep fried french fries.
- Quick: All you need for homemade carrot fries is 25 minutes start to finish. They're quick enough to throw together as a side dish on weeknights.
- Kid-friendly: If your kids already love sweet potato fries or my Air Fryer Green Bean Fries, they will love these carrot fries! A great way to add an extra serving of vegetables into their diet.
- Customizable: Change up the spice combination and make these carrot fries your own.
A few notes about the ingredients:
- carrots - Using large carrots is best here, as they are easiest to cut into uniform thickness. Their natural sweetness is very similar to sweet potato, but they're much lower in calories and carbohydrates, making them a great, light side dish.
- parmesan - Parmesan not only boosts the flavor of these carrot fries, but when it melts in during cooking, it helps the seasonings stick to the fries.
- olive oil - Although using an air fryer allows us to generously cut down on the amount of oil used in "frying" these carrot fries, it is still necessary to use a small amount. Oil not only helps the spices stick, but it also helps the carrots evenly brown and crisp.
- spices - I like the simple combination of paprika, garlic powder, onion powder, and salt and pepper, but feel free to use what you have on hand.
🥕 How to Cut Carrots Into Fries
- Use large carrots! The easiest way to cut carrots into fries is to first and foremost, use large, thick carrots. Using small carrots or carrots that significantly taper at the end are going to be difficult to cut uniformly.
- Cut the carrots in half width-wise, separating the top of the carrot from the bottom. This is going to create two shorter pieces to work with, which will be easier to cut.
- Cut each half in half lengthwise, ending with 4 total pieces.
- Then cut each carrot fourth in half again length-wise, resulting in 8 pieces. Make sure to place the cut side of the carrot down on the cutting board for stability.
- From here, cut the carrot pieces into uniform "fries." Depending on the size of your carrots, you may be able stop here. However, if your carrots are thicker, you may want to cut them down again. You're looking for a steak-cut thickness, so they don't become too soft in the air fryer.
- Try to cut all carrots as similarly as possible. If some carrots are significantly thicker than others, it is going to take them much longer to cook through, resulting in an uneven bake.
- Add the freshly cut carrots to a large mixing bowl and season with garlic powder, onion powder, paprika, salt, pepper, and freshly grated parmesan cheese. Drizzle with oil, then toss to coat.
- Transfer the carrots to the air fryer basket. Be sure to leave space between carrots - overcrowding them will prevent them from crisping properly. Depending on the size of your appliance, you may need to "fry" your carrot fries in multiple batches.
- Air fry the carrots at 390 degrees Fahrenheit for about 10 minutes, or until golden and crispy.
- Repeat with remaining carrots until all carrots are air fried.
- Serve carrot fries immediately while warm with a side of pesto aioli and a sprinkle of parmesan cheese over top.
⁉️ Substitutions and Alterations
- Switch up the spices: I use a very neutral flavored spice mix to season these carrot fries. If you would like more bold flavors, try using chili powder, Old Bay's seasoning, or smoked paprika. You can also keep it extremely simple and just use salt and pepper.
- Use any neutral oil: I like to use olive oil, but any neutral oil like avocado oil will do.
Not a fan of pesto? Try these dipping sauces instead!
❄️ How to Store
To store: For optimal flavor and crispness, eating these carrot fries while fresh is highly recommended. As with any french fry, storing them will make them wilted and soggy. With this in mind, you can store them in the refrigerator in an air-tight container for up to 3 days.
To reheat: Reheat any leftovers until warm in the air fryer. Note that again, this is not optimal and they will not get as crispy as the first time around. I prefer to eat any leftovers at room temperature.
To freeze: Freezing these carrot fries is not recommended.
Yes, air frying is much healthier than deep frying because it requires significantly less oil, and therefore is much lower in fat.
These carrot fries shouldn't require much spray at the bottom of the basket because they are already lightly coated in oil, but you can lightly spray the inside of your air fryer before adding the carrots in to prevent any sticking.
The basket was likely overcrowded or the fries were cut too small. In order to optimally crisp up your fries, each fry needs space around it to allow the hot air to circulate. If they are overlapping or you layer them in too closely, they will steam, not crisp and end in soggy fries.
💭 One More Tip
- Cut the carrots thicker than your typical french fry to prevent them from burning or becoming too soft. A thicker-cut fry will allow the carrot to hold its shape after cooking, think steak-cut fries rather than shoestring.
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Air Fryer Carrot Fries
For the Air Fryer Carrot Fries
- 2 pounds large carrots
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup freshly grated parmesan cheese
- 2 tablespoons olive oil
For the Pesto Aioli
- ½ cup mayonnaise
- 1 ½ tablespoons fresh pesto
- ½ teaspoon freshly squeezed lemon juice
- 1 tablespoon freshly grated parmesan cheese
- Cut the carrots into fries (see photos above for guidance). Make sure they’re all about the same size so they cook evenly.
- Add carrots to a bowl and season with garlic powder, onion powder, paprika, salt, pepper, and freshly grated parmesan cheese. Drizzle olive oil over top and toss to evenly coat carrots in the seasoning and oil.
- Place the carrots in your air fryer basket or trays. Make sure to leave space between carrots. Do not overcrowd them or they won’t get crisp. Depending on the size of your air fryer, you might need to cook the carrots in batches.
- Cook the carrots in the air fryer at 390 degrees F for about 10 minutes. Repeat with the rest of the carrots until all are cooked through.
- While the carrots cook, prepare the pesto aioli. In a separate bowl, combine all the aioli ingredients. Whisk to combine.
- These carrot fries are best served warm and fresh from the air fryer with the pesto aioli served on the side.
- Cut the carrots to about the same size so they cook evenly. Make sure to cut them thicker than your typical french fry so they don't burn or become too soft. A steak-cut fry is better than a shoestring fry for this recipe.
- When buying store-bought pesto, look for one in the refrigerated aisle. Often these pestos are much fresher and tastier.
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HOW am I just coming across carrot fries? These are delicious. I have made these twice already this week! The pesto aioli is unreal. I want to put it on everything. Everything is super simple as well. Love it!
Oh yes, the pesto aioli is great on EVERYTHING! Thanks for giving it a try 🙂
Yup.Not bad. Will give it a try later too.
Thank you! Glad you enjoyed it 🙂
The carrot fries were so delicious. I actually think the sauce could go on anything. I may try it on salmon. Both the carrot fries and sauce will be made often. Love them both!!!
Thank you! The pesto aioli is one of my favorites! Let me know how the salmon works out 🙂
Made these a few times already!
Very good, easy, great healthy snack!
The pesto sauce is a nice addition.
Thanks, Kari! The pesto aioli is my favorite too 🙂