This Carrot Fries recipe is Kaufmann 1 approved and will make 3 to 4 servings.
2 lbs carrots (medium to large)
1 tsp garlic powder
½ tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1 tsp coarse salt (plus more for sprinkling)
2 Tbsp tapioca flour
2 Tbsp olive oil
Finely chopped fresh parsley, for serving (optional)
Preheat oven to 425℉.
Peel the carrots then cut lengthwise into thin fries. Thinner fries will turn out crispier than larger fries, you’ll likely have some variation.
Place the carrot fries in a large bowl and set aside.
In a small bowl, mix the garlic powder, onion powder, dill, parsley, salt and tapioca flour.
Drizzle the carrots with olive oil, then add the spice mixture. Toss to combine.
Line two baking sheets with parchment paper. Spread the fries on the paper, spreading them out, not touching each other, in a single layer.
Bake 12 minutes on one side, then flip the fries and bake 12 to 17 minutes more until the fries are dry and slightly browned or until desired doneness.
Let cool slightly, then serve immediately.
These carrot fries are best right out of the oven; they become softer as they sit.