10 Delicious Vegan Carrot Fries Recipes For Your Kids

10 Delicious Vegan Carrot Fries Recipes For Your Kids

We always loved carrots, and I am sure your kids do too. These vegan baked carrot fries recipes are healthy, and they taste delicious with your favourite vegan dipping sauce.

1. Carrot Fries With A Vegan Chive Dip

I love this recipe. You can make these sweet and spicy carrot fries in 30 minutes, and the delicious chive dip complements the fries. My kids love them.

Prep time: 5-10 minutes | Cook time: 20-25 minutes | Total time: 35-40 minutes | Servings: 2-3

Ingredients For The Carrot Fries

• Carrots: 2
• Extra virgin olive oil: 2 tablespoons
• Fresh parsley: 1 tablespoon chopped
• Paprika: 1 teaspoon
• Kosher salt: 1 teaspoon
• Black pepper: 1 teaspoon

Ingredients For The Chive Dip With Plant-Based Greek Yogurt

• Plain plant-based Greek yogurt: 1 cup (285 g)
• Lemon juice: ¼ cup, freshly squeezed
• Fresh chives: 2 tablespoons, chopped
• Black pepper: ¼ teaspoon or to taste
• Sea salt: ¼ teaspoon or to taste

Method

1. Preheat the oven to 425°F (220°C).
2. Cut the carrots into fries and combine them with olive oil, parsley, paprika, salt, and pepper in a large mixing basin.
3. In a single layer, arrange the carrots on a baking sheet lined with parchment paper, and bake the carrot fries for 20-25 minutes, turning them halfway through.
4. While the carrot fries are baking, prepare the dip.
5. In a small dish, combine all the dip ingredients and place them in the refrigerator until ready.
6. Enjoy!

2. Crispy Baked Carrot Fries With A Cool Sriracha Dipping Sauce

You can satisfy your craving for french fries with healthy oven-baked carrot fries. These nutritious and tasty fries are packed with vitamins!

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 2

Ingredients

• Carrots: 1 pound
• Olive oil: 1 tablespoon
• Cornstarch: 2 tablespoons
• Smoked paprika: 1 teaspoon
• Cumin: ½ teaspoon
• Sea salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Cilantro or parsley: 1 tablespoon, chopped
• Serve with a sauce or dip of your choice.

Method

1. Preheat the oven to 425°F. Cut carrots into thin sticks and blend with oil, cornstarch, smoked paprika, cumin, salt, and pepper in a large mixing basin.
2. Arrange the vegan carrot fries in a single layer on a baking sheet lined with parchment paper. Cook them for 20 minutes or until crisp and browned in places, turning halfway through. If preferred, toss the heated carrot fries with chopped cilantro or parsley and more salt. Serve with a warm dip.

 Recipe Notes

• I made this cool sriracha sauce for dipping the batch of carrot fries. To do so, I combined sriracha, lime juice, greek yogurt, and salt and pepper to taste.

3. Baked Carrot Fries With Vegan Sriracha Mayonnaise

Baked Carrot Fries with Sriracha mayonnaise make a great gluten-free appetizer or side for your meal.

Served with spicy sriracha mayonnaise, these baked carrot fries are full of flavour! It's a delicious and easy way to get veggies onto your and your kids' plates and love them, too. They are gluten-free and dairy-free.

Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes | Servings: 4

Ingredients For The Carrot Fries

• Carrots: 4 large, cut lengthwise
• Extra virgin olive oil: 2 tablespoons
• Paprika: 1 tablespoon
• Onion powder: 1 teaspoon
• Vegan parmesan cheese: 1 tablespoon, grated (optional)
• Black pepper: 1 teaspoon or to taste
• Sea salt: 1-2 teaspoons or to taste

Ingredients For The Sriracha Mayonnaise

• Vegan mayonnaise: ¼ cup
• Sriracha sauce: 1 tablespoon

Method

1. Preheat the oven to 425°F. Set aside a big sheet pan lined with foil.
2. Carrots should be washed, peeled, and the ends removed. Carrots should be cut and sliced in the centre (lengthwise). You can obtain 3-4 carrot fries from each half, depending on the size of your carrots.
3. Place carrot fries on a large baking sheet. Toss in the oil, paprika, onion powder, salt, and pepper using your hands to cover the carrots evenly. You may add parmesan cheese at this step if desired.
4. Arrange carrot fries on a sheet pan in an overlapping pattern. Use a second baking sheet if your first one is too crowded.
5. Bake for 20 to 25 minutes, rotating halfway through.
6. In a small bowl, combine the sriracha ingredients. Take a handful of parsley and chop it up (or cilantro).
7. Garnish with either fresh parsley or cilantro and serve with sriracha mayo sauce once the carrots are soft.

 Recipe Notes

• You want to ensure you cut your fries in the same shape and size, so they cook evenly.
• Smaller is better in this case. Cut your carrot fries to be about ¼-inch in width maximum. They'll bake up and crisp better that way. Cut them larger, and you'll end up with roasted carrots instead of fries.
• It is best to peel your carrots unless you use young organic ones. Let them dry completely before proceeding with the recipe.
• Evenly distribute your carrot fries, ensuring that you leave some spaces so they will become crispy.
• For this recipe, avocado oil is best because it has a high smoking point. In my opinion, avocado oil is the best. It is our favourite oil to cook with. It's versatile and doesn't have a strong taste like some of the other oils.

4. Carrot Fries With A Vegan Ketchup-Ranch Dip

This is another delicious carrot fries recipe. This time, we serve it with a vegan ketchup-ranch dip.

Prep time: 10-15 minutes | Cook time: 20 minutes | Total time: 30- 35 minutes | Servings: 2

Ingredients

• Carrots: 4
• Extra virgin olive oil: 2 tablespoons
• Black pepper: 2 teaspoons freshly ground
• Garlic powder: 1 teaspoon
• Sea salt (or kosher salt): 1 teaspoon
• Fresh thyme: 1 teaspoon, finely chopped
• Vegan ketchup: ½ cup
• Vegan ranch dressing: ½ cup

Method

1. Preheat the oven to 425°F (220°C).
2. Trim the carrots' ends and cut them in half crosswise. Cut the carrots in halves lengthwise, then in half or thirds lengthwise, depending on the size, to make equal sticks.
3. Combine the carrots, olive oil, pepper, garlic powder, salt, and thyme in a mixing bowl. Spread the carrot mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, turning halfway through until the carrots are soft and the edges begin to crisp.
4. In a small bowl, combine the ketchup-ranch dressing. Serve the ketchup ranch beside the carrot fries.

 Recipe Notes

• You can peel the carrots if you buy them at the store.
• If you use fresh and organic carrots from your container garden, you only have to wash them.

5. Roasted Carrot Fries With Only 3 Ingredients

This is an easy and fast carrot fries recipe. Turn carrot sticks into fun “fries” with a happier health profile by popping them in the oven and serving them fry-style.

Prep time: 10 minutes | Cook time: 10-12 minutes | Total time: 20-22 minutes | Servings: 5

Ingredients

• Carrots: 1 pound, fresh & organic
• Avocado or olive oil: 2 teaspoons
• Kosher salt: ½ teaspoon

Method

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel the organic carrots and cut them into thick pieces.
3. Drizzle the oil over the carrot strips on the baking sheet, then season with salt. Toss everything together.
4. Bake the carrots for 20 minutes at 425°F or until fork tender and crisp on the exterior.

6. Baked Carrot Fries Seasoned With Cumin & Smoked Paprika

Baked carrot fries seasoned with cumin, smoky paprika, onion, and garlic powder prove that great fries don't need a vat of oil. Here, you only need an oven and a baking sheet.

Prep Time: 5 minutes | Cook time: 22-30 minutes | Total time: 27-35 minutes | Servings: 2

Ingredients

• Nonstick cooking spray
• Carrots, 1½ pounds
• Cumin powder: 1 teaspoon
• Smoked paprika: ½ teaspoon
• Onion powder: ¼ teaspoon
• Garlic powder: ¼ teaspoon
• Sea salt (or kosher): 1 teaspoon
• Cayenne pepper: 1 teaspoon
• Extra-virgin olive oil: 1 tablespoon

Ingredients For Serving (Optional)

• Fresh herbs of your choice: Chives, cilantro, parsley, rosemary, or thyme

Method

1. Preheat the oven to 450°F (230°C). Using nonstick frying spray, grease a sheet pan.
2. Peel the carrots and trim the ends. Cut the carrots into batons about ½-inch thick and 3-4 inches long.
3. Combine the cumin, smoked paprika, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Add the olive oil and mix well.
4. Toss the fries in the spice-olive oil mixture in the mixing dish.
5. Arrange the carrots on the sheet pan in a single layer, ensuring they don't overlap.
6. Roast the carrots in the oven for 22-30 minutes, turning halfway through. The edges of the fries should be golden and crunchy.
7. Before serving, garnish with fresh herbs.

 Recipe Notes

• Baked carrot fries taste most delicious and warm. Serve them with ketchup, spicy mayo, honey mustard, or a dill dipping sauce.

7. Baked Carrot Fries With A Spicy Chipotle Sauce

You serve this version of the baked carrot fries with a spicy chipotle sauce.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 1-2 (see notes)

Ingredients

• Carrots: 1 pound
• Extra-virgin olive oil: 2 tablespoons
• Cumin powder: 1 tablespoon
• Paprika: ½ teaspoon
• Kosher salt: 1 teaspoon or to taste
• Black pepper: 1 teaspoon, freshly ground
• Vegan mayonnaise: ⅓ cup
• Chipotle sauce: 2 teaspoons
• Lime juice: ½

Method

1. Preheat the oven to 425°F (220°C). Carrots should be peeled and sliced lengthwise in half, then in half again. Combine carrots, olive oil, cumin, and paprika in a mixing bowl.
2. Add salt and pepper to taste. Bake for 20 minutes or until soft and crisp at the ends, in an equal layer on a baking sheet. Whisk together mayo, chipotle, and lime juice in a small bowl.
3. Toss carrot fries with sauce and serve.

 Recipe Notes

• The spicy chipotle sauce might not be one for your kids. I usually make two batches – the spicy version for us adults and an extra batch with dill or a honey mustard sauce for our kids. This way, everybody loves these healthy vegan carrot fries.

8. Vegan Kid-Friendly Carrot Fries

I love French fries and eat them sometimes, but I make them in the oven. These carrot fries are treats that are so much healthier and completely guilt-free. Serve them with your favourite dip or alone. I promise they are fantastic!

Have you ever met a child who doesn't like fries? These fries are a sneaky and fun way to get your kids to eat their veggies.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Carrots: 1 pound, washed with skins on
• Olive oil: 1 tablespoon
• Salt and pepper to taste
• Fresh mint: 2 tablespoons chopped

Directions 

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut ends off of carrots and cut them into thin strips.
3. Place carrots in a large bowl. Add olive oil, salt and pepper. Toss until coated.
4. Distribute the carrot fries onto a baking sheet lined with parchment paper in a single layer.
5. Bake the carrot fries for about 20 minutes or until golden brown. Turn the carrot sticks over at about 10 minutes into baking.
6. Remove the carrot fries from the oven and let them cool down for a few minutes. Sprinkle them with fresh mint.
7. Enjoy!

 Recipe Notes

• You can peel the carrots if they are not fresh out of the garden and are organic.

9. Easy Baked Carrot Fries Recipe (Paleo, Vegan, AIP)

These baked carrot fries are tasty, nutritious, and fun to make. These carrot fries are easy and quick to make and only use a few ingredients.

Prep time: 15 minutes Cook time: 20 minutes | Total time: 35 minutes | Servings 3

Ingredients

• Carrots: 1 pound (about 10 medium carrots)
• Tapioca flour: 2 tablespoons
• Avocado oil: 2 tablespoons
• Sea salt: 1 teaspoon
• Black pepper: ½ teaspoon, freshly ground
• Garlic powder: ½ teaspoon
• Onion powder: ½ teaspoon
• Thyme: ½ teaspoon

 Method

1. Preheat the oven to 450°F (230°C).
2. Wash and peel the carrots and cut them into sticks, roughly 4 inches long and about ½ inch wide.
3. Add the cut carrots to a bowl and sprinkle them with the tapioca flour and all the spices. Mix everything until the spice and flour mixture coats all the carrot sticks.
4. Drizzle the avocado oil over the carrots and stir to coat evenly.
5. Distribute the coated carrot fries on a parchment paper-lined baking sheet. Ensure that you spread the carrots evenly and in a single layer.
6. Put the carrot fries into the preheated oven and bake for about 20-30 minutes, checking halfway through to move them around or flip them on the sheet to get them evenly cooked.
7. The carrot fries are ready to eat; once you can pierce them easily with the fork and slight browning/crisping on the edges, they are done. Remove the carrot fries from the oven and allow them to cool for a few minutes.

 Recipe Notes

• I find that the carrot fries have a better texture peeled.
• I use tapioca flour in this recipe, so the carrot fries are firmer and crispier.
• To follow the autoimmune protocol, omit the black pepper to make it AIP-compliant.
• Ensure that the carrot fries are evenly distributed onto a baking sheet in a single layer. This allows the carrot fries to cook evenly.
• These carrot fries taste the best with a firm texture right out of the oven. You can store the freshly made carrot fries in the fridge for a few days. However, they will lose their crispness, but the flavour will still be good.

10. Spicy Carrot Fries With A Lemon Cumin Vegan Yogurt Sauce

A quick and easy macro-friendly side that comes together fast and tastes fantastic! These Spicy Carrot Fries with Lemon Cumin Vegan Yogurt Sauce are sure to please.

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4

Ingredients For The Spicy Carrot Fries

• Carrots: 1½ lbs (705 g), cut into “fries”
• Avocado oil: 1 tablespoon (15 g)
• Dried parsley: 2 teaspoons (I prefer fresh parsley, chopped 2 tablespoons)
• Kosher salt: 1½ teaspoon
• Garlic powder: 1½ teaspoons
• Onion powder: ½ teaspoon
• Paprika: 1 teaspoon
• Cumin: 1 teaspoon
• Chipotle chilli powder: ½ teaspoon

 Ingredients For The Vegan Lemon Cumin Yogurt Sauce

• Vegan Greek yogurt: ⅓ cup (85 g)
• Fresh parsley: 1 tablespoon (4 g), minced
• Lemon juice: ½ lemon juice (7 g)
• Coconut milk: 1 tablespoon (15 g)
• Ground cumin: ½ teaspoon
• Garlic powder: ½ teaspoon
• Chilli powder: ¼ teaspoon
• Kosher salt: 1 pinch or to taste

Method

1. Preheat the oven to 425º (220°C). Cut your carrots into fry-shaped strips.
2. Lay the cut carrot fries on a large sheet pan, making sure not to crowd them. Sprinkle them with 15 grams or 1 tablespoon of avocado oil, and lightly cover them with the dry spice mix. Toss the carrot fries well and roast them for 15 minutes or until tender. I like to broil the carrot fries for 3-5 minutes to try and give them a little more colour.
3. In a small glass container, combine all the ingredients for the lemon cumin yogurt sauce and mix it well.
4. Remove the carrot fries from the oven and transfer them to a dish. Sprinkle them with fresh parsley and serve with the homemade lemon cumin yogurt sauce.

 Recipe Notes

• You can peel the carrots in a bag using store-bought carrots.
• If you use fresh and organic carrots out of your container garden, then they don't need peeling.

Conclusion

I love fries, especially this healthy version made in the oven. Would you like to grow your own organic carrots but don't have a large garden area? Then you can grow your carrots in a container.

I trust you enjoyed this article about the 10 Delicious Vegan Carrot Fries Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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