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Air fryer carrot fries in a tray with a side of pesto aioli.

Air Fryer Carrot Fries

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.
Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free, Kosher, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 275kcal
Cost $15


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
  • 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.


  1. 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.
  2. When buying store-bought pesto, look for one in the refrigerated aisle. Often these pestos are much fresher and tastier.


Calories: 275kcal | Carbohydrates: 16g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 550mg | Potassium: 507mg | Fiber: 4g | Sugar: 8g | Vitamin A: 25416IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 1mg