As Canadians, french fries are considered to be part of our cuisine—poutine anyone?—even though we all know french fries are not the healthiest treat. While we can improve the nutritional content in a few ways, such as by baking them versus deep frying to decrease the saturated and trans fat, there are much better options that still give us that satisfactory salty crunch!
If you like sweet potato fries, you’ll LOVE these! Introducing TriForce’s Carrot French Fries:
Beautiful, aren’t they?
Here’s what you need:
Yield: 2-4 servings
Prep time: 10min | Cook time: 12-15min | Total time: 22-25min
2lbs of carrots
3tbsp olive oil
Seasoning options: salt, pepper, cumin, paprika, etc (we used cumin and steak seasoning)
Set your oven to 450F and then grab a cutting board, peeler and a long knife. Now, here comes the time consuming part-- peeling and cutting all of the carrots! I recommend peeling all of the carrots and then cutting them.
TIP: Hold and peel away from the smaller end. This will minimize the amount of under-the-“skin” carrot lost and maintain enough thickness at the bottom to cut into two french fries!
To cut into french fry shape, cut the carrot in half lengthwise twice, and then cut the long pieces widthwise to however long you want your fries. For the most part, we cut each strip into 3 pieces, so each (large) carrot yielded 12 fries.
Mix your olive oil and seasoning in a large bowl (we got lazy here and mixed them on the pan...). Add the fries and mix with your hands until all of the carrots are entirely coated with the mixture.
Place the fries in a single layer on a tin-foil covered baking sheet and cook for 12-15minutes, flipping them halfway. Cook until desired crispiness. We waited until ours started showing some brown hues on the edges (see right pic).
These fries are delicious with any condiment. We enjoyed ours with some of the leftover hummus Suzette made for us!