Air fryer recipe · Sides
Carrot Fries
Naturally sweet carrot batons with a savoury cumin crust the kids will actually eat.
- 26 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 0.8 gprotein
- 7.8 gcarbs
- 3.1 gfat
- 2.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Carrots4 large
- Oil1 tbsp
- Cumin powder1/2 tsp
- Coriander powder1/2 tsp
- Chilli flakes1/4 tsp
- Saltto taste
Method
Cut into batons
Peel the carrots and cut them into fry-shaped sticks about 1 cm thick. Try to keep every stick the same length and width, because matched sizes all cook at the same rate and you avoid burnt thin ones next to still-hard thick ones.
Dry and oil
Pat the carrot sticks dry, then toss them with the oil so the spices have something to grip. Carrots hold a lot of water, and drying them first lets the surface caramelise and colour instead of just steaming in its own moisture.
Add the spice mix
Sprinkle the cumin, coriander, chilli flakes and salt over the oiled sticks and toss until every piece is coated. Spread them out in the basket so none are clumped together, as touching sticks trap steam and stay pale and soft.
Air-fry till tender-crisp
Air-fry at 190°C for 15 min, shaking the basket twice so the edges char lightly while the centres turn soft. They are done when the tips are golden and a stick bends without snapping, a sign the inside has cooked through.
