Crunchy Carrot with Dip (Print Version)
# Ingredients:
→ Carrot Sticks
01 -
1 pound of carrots, trimmed, cleaned, and sliced into fry shapes
02 -
2 tbsp avocado oil
03 -
1/2 tsp sea salt (or more if you like)
04 -
1 tsp paprika (use the sweet kind)
05 -
1 tsp garlic powder
06 -
A teaspoon of fresh chopped thyme
07 -
2 tbsp arrowroot starch
08 -
Extra thyme sprigs and flaky salt for topping
→ Flavor-Packed Aioli
09 -
Half a cup of mayo made with avocado oil
10 -
2 tsp of freshly squeezed lemon juice
11 -
A tsp of dijon mustard
12 -
1 to 2 garlic cloves, grated
13 -
1/4 tsp of sweet paprika
14 -
1/4 tsp smoked paprika
15 -
Pinch of cayenne if you're into spice (optional)
16 -
Salt to your liking
# Instructions:
01 -
Start by warming the oven to 425°F and get two baking trays ready with parchment paper—it makes cleanup super simple.
02 -
Combine the carrot fries with avocado oil, garlic powder, paprika, thyme, salt, and arrowroot. Stir them all together until the fries are fully covered.
03 -
Place the prepared carrot sticks in a single layer spread across two trays. They need space to crisp up nicely instead of steaming.
04 -
Place the trays in the oven and bake for 15 minutes. Then, flip them gently and bake for another 5 to 10 minutes. They should be soft in the middle but crisp on the edges.
05 -
While they bake, stir together everything for the aioli in a small bowl. Adjust the spice or salt until you're happy with the flavor.
06 -
When the fries come out of the oven, sprinkle a handful of thyme leaves and some flaky salt for a fancy touch. Serve with the creamy paprikary aioli for dipping.
# Notes:
01 -
Craving fries? These carrot versions give you crunch but skip the guilt.
02 -
Arrowroot's the magic ingredient that makes the fries nice and crispy.
03 -
Make sure to eat them right after baking—crispy perfection doesn't last long!