Carrot Fries (Ranch Seasoned)


  • 2 pounds carrots, medium to large
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon salt, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • Finely chopped parsley for serving


  1. Preheat oven to 425 degrees F.
  2. Peel the carrots. Cut the carrots into thin fries: slice off ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch-wide slices, then cut the slices into stripes.
  3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch mixture. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake 12 minutes on one side, the flip the fries and bake 12 to 17 minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness of the fries and the heat of your oven. Thinner fries will turn out crispier than larger fries.
  6. Cool a few minutes, the serve immediately. (Note: Fries are best served right out of the oven; they become softer as they sit.)

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Carrot Fries (Ranch Seasoned)