Crispy Carrot Fries {Oven Baked}

I made the plateful of carrot fries you see in the photo above specifically to be eaten with a bowl of Za'atar Labneh and now it's all my husband and I want in the world.

Seriously, so good. The crispy, panko and parmesan covered carrot fries are a perfect match for spoonfuls of creamy, tangy Za'atar Labneh.

But honestly, carrot fries are the perfect vegetable side kick for everything from BLT sandwiches to roast chicken.

Ingredients Needed To Prepare this Recipe

• Carrots, of course. Use full size carrots, not the baby ones. When you can find them, multi-colored carrots are particularly fun in this recipe.
• Panko bread crumbs. Using panko bread crumbs is the secret to getting a deliciously crispy coating on these fries.
• Parmesan cheese. As the fries bake, the parmesan cheese gets crispy right along with the panko so you get a double whammy of crispy AND the flavor of parmesan. 🙌
• Olive oil, preferably extra virgin
• Garlic powder. If you're not a fan of garlic (I know you're out there) just leave it out.
• Salt and pepper.
• A pinch of cayenne. Or more if you like your carrot fries spicy!
• Fresh parsley.

*See recipe card below for precise quantities.

Step by Step Photos and Instructions

Making Carrot Fries is a super simple 2-step process:

Toss carrots in olive oil then put them in a zip-top bag along with the panko bread crumbs, grated parmesan, garlic powder, salt and pepper, and a pinch of cayenne. Toss them around in there to coat.

Dump everything out onto a parchment covered baking sheet and bake at 400° F (204° C) for about 20 minutes until the fries are golden and crispy.

Pile the freshly baked carrot fries onto a plate, sprinkle some fresh parsley and another pinch of salt over the top, and serve.

How to Serve Carrot Fries

My favorite way to eat carrot fries is with giant spoonfuls of Za'atar Labneh.

Za'atar Labneh is rich and creamy, tart and tangy middle-eastern soft, fresh cheese topped with za'atar and garlic simmered in olive oil until the garlic is crispy and the za'atar is intensely fragrant.

It's the perfect match for carrot fries in every way. You can dip the fries in the labneh if you like, but if you really want a nice big dollop of labneh with every bite of carrot (and you do), you'll probably want to use a fork.

So good.

Other ways to serve carrot fries:

• Alongside burgers instead of French fries.
• With pretty much any kind of sandwich, like a Classic BLT with Secret Sauce or a Reuben with Russian Dressing. Tip: Make extra BLT sauce or Russian Dressing so you have something to dip your fries in!
• All by themselves, as a light lunch or afternoon snack.
• With platefuls of Roast Chicken and Cream Cheese Mashed Potatoes.

Substitutions and Variations

• Use other kinds of veggies instead of or in addition to carrots. Other vegetables that you could use in this recipe include: zucchini, parsnips, turnips, jicama, butternut squash, rutabagas, green beans, and asparagus.
• Use any other kind of bread crumbs instead of panko. I think panko gives carrot fries the most crunch, but you can use any kind of bread crumbs you like in this recipe and the fries will still be super delicious.
• Toss in whatever dried herbs and spices you like. This recipe calls for seasoning the carrots with garlic powder, salt, pepper, and a touch of cayenne. But, you can seriously add any dried herbs and spices you like in there to create a completely different flavor profile.
• Add some more fresh herbs. As sprinkle of chopped parmesan after these fries are done baking adds some fresh flavor. The same would be true of cilantro, thyme, chives, mint, or pretty much any kind of fresh herbs.