Recipe: Crispy Low-Cal Carrot French Fries
Carrot french fries are a great way to use those last few carrots that linger in the bottom of the fridge, or simply as a way to spice up a familiar vegetable in a new and different way.
These are a great way to convince kids to eat vegetables, and they always vanish quickly.
They make a tasty and simple side dish at lunch or dinner - you can serve them up with ketchup, or just have them as they are.
- 2 Tablesoons Olive Oil
- 5 to 6 Carrots, washed, with ends cut off
- 1/2 teasoon Salt
- 1/4 teaspoon Black Pepper, ground
- Preheat oven to 425F
- Wash carrots and cut ends off, then slice into two-inch long fries
- .Put sliced carrots into bowl, add olive oil, salt, and pepper, and toss carrots until they are fully coated in oil
- Lay carrots out on cookie trays, making sure they do not touch each other
- Bake for 20 minutes
- Remove from oven and serve while hot
Find and prepare your carrots
Wash 5 to 6 medium-sized carrots and cut the ends off. You can peel them if you like, though I usually leave the skin on if it's fresh and not discolored. Preheat the oven to 425F.
Slice it up
Cut each carrot in half, lengthwise. Lay the halves on the cutting board, flat side down.
Slice each one in half lengthwise again, to make long thin sections. Cut these crosswise to make fries that are about 2 inches long.
Put your carrots in a bowl, and add the pepper, salt, and olive oil. Toss them together until all the carrots are completely covered in a coating of oil.
Arrange on cookie sheets. You want some space in between them, if they're touching they'll end up soggy, instead of nice and crispy. Put them in the oven and bake for 20 minutes.
Serve while hot. They're good as they are, or you can dip them in ketchup too. Enjoy!