Crunchy, cheesy Baked Parmesan Carrot Fries served with a spicy, creamy mayo dip. These carrot fries are easy to make, baked-not-fried, and work perfectly as a light lunch, side dish or appetizer. They’re a delicious alternative to potato fries, made irresistible with a simple, spicy dip.
I love the vibrant orange colour and subtle sweetness of carrot fries. They’re a refreshing change from potato fries and bring more nutrients to the plate without sacrificing flavour.
After heavy meals I often opt for something lighter, and these baked carrot fries fit the bill. The grated parmesan gives them a special, indulgent feel so they don’t come across as “diet food.”
What do carrot fries taste like?
Carrot fries are firmer and slightly sweeter than potato fries. The parmesan coating creates a chewy-crisp texture and adds a pleasantly salty, savory note that complements the carrot’s natural sweetness.
What do we need?
- Carrots – choose large carrots for uniform, fry-like pieces.
- Egg with a little water – helps the parmesan adhere to the carrot sticks.
- Grated parmesan (or an Italian-style vegetarian hard cheese if you prefer a vegetarian version).
- Seasoning – salt and pepper to taste.
- Mayo and chilli sauce for the dip. Sriracha works great, or swap for sweet chilli sauce, Tabasco or Frank’s for a tangier option.
How to make them
- Slice the carrots into long, thin sticks roughly the size of a French fry (no need to peel unless you prefer to).
- Mix the egg with a little water in a shallow dish. Dip the carrot sticks in the egg wash, let any excess drip off, then roll them in grated parmesan.
- Arrange the coated carrots on a lined baking tray, sprinkle with salt and pepper, and bake at 200°C / 400°F (fan) for 15–20 minutes, turning once until they’re dark golden and crisp.
- While the fries bake, stir together mayonnaise and chilli sauce in a small bowl to make the dip.
Finish with a sprinkle of chopped parsley and serve the fries hot alongside the chilli mayo dip for dunking.
How to cut the carrots
Wash the carrots well. I keep the skin on for added texture and nutrients, but peel them if you prefer. Slice into long, thin sticks about the size of a French fry — roughly 1cm (3/8″) thick and 10cm (4″) long is a good target.
What to serve them with
These baked Parmesan carrot fries are versatile — great as a light lunch, a side dish, or served on an appetizer spread.
- Serve with slices of roast chicken and a fresh salad for a satisfying, lighter dinner.
- They complement burgers and sandwiches, or pair well with grilled meats and vegetarian mains.
- If keeping the meal vegetarian, serve alongside a veggie burger or a hearty salad.
Can I make them ahead?
You can prepare the carrot sticks and coat them in the egg-parmesan mixture, then cover and refrigerate for up to 24 hours before baking. I don’t recommend baking them ahead and reheating, as they lose crispness on reheating.
Are they gluten free?
Yes — these fries are naturally gluten free. If you use pre-grated parmesan, check the label to ensure no anti-caking agents containing gluten were added. Also verify your mayo and chilli sauce for any hidden gluten ingredients.
Can I make them vegetarian?
Yes. Substitute the parmesan with an Italian-style vegetarian hard cheese to keep the recipe vegetarian-friendly.
Can I swap out the egg?
Yes. Replace the egg with 1 tablespoon of vegetable or olive oil. Egg helps the parmesan clump and stick, creating little crispy clusters. Oil gives a more even coating but you may need to sprinkle extra parmesan on the carrots before baking since it won’t adhere as firmly.
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Baked Parmesan Carrot Fries with Chilli Mayo Dip
Ingredients
- 2 large carrots, washed
- 1 egg
- 2 tbsp water
- 6 tbsp grated parmesan cheese (use vegetarian hard cheese for a veggie version)
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp mayonnaise
- 2 tsp chilli sauce (sweet or hot, your preference)
- Parsley, to finish
Instructions
- Preheat the oven to 200°C / 400°F (fan). Line a baking tray with parchment or a non-stick silicone mat.
- Slice the carrots into long thin pieces about the size of a French fry (no need to peel).
- Mix the egg and water in a shallow dish. Put the grated parmesan in another shallow dish.
- Dip each carrot stick in the egg wash, let excess drip off, then roll in parmesan. Place on the baking tray and repeat.
- Sprinkle with salt and pepper. Bake for 15–20 minutes, turning once, until dark golden brown and crisp.
- Meanwhile, combine the mayonnaise and chilli sauce to make the chilli mayo dip.
- Remove fries from the oven, sprinkle with parsley and serve immediately with the chilli mayo.
Notes
Nutrition info is for one serving of this recipe.
Nutrition
Carbohydrates: 9 g |
Protein: 9 g |
Fat: 27 g |
Saturated Fat: 6 g |
Cholesterol: 106 mg |
Sodium: 818 mg |
Fiber: 1 g |
Sugar: 5 g
Nutrition information is approximate and should be used as a guide only.
More recipes with a twist on fries:
- Loaded Mexican-style carrot fries for a bolder topping option.
- Poutine – a must-try if you enjoy cheesy, gravy-topped fries.
- Matchstick fries and shoestring options for extra crispiness.
- Courgette (zucchini) fries for another vegetable-based fry alternative.
- Vegetable matchstick fries with homemade herb salt for a colourful snack.
This post was originally published in April 2016 and updated with new photos, video and tips in June 2020.
Some links on the original site may be affiliate links (at no extra cost to you). Nutrition information is approximate and can vary depending on ingredients and preparation. For full terms, consult the site’s terms and conditions.