I’ve been looking for new snack ideas that my boys will be excited about. They love almost any type of vegetable that we roast: kale (see HERE), beets, cauliflower, seaweed, and broccoli. Today we decided to make roasted carrots.

In the past when we’ve made roasted carrots, I cut them into rounds using my food processor (that’s definitely faster), and we’ve called them carrot chips. Today, however, we decided to try a different shape and to see how that worked. They looked like French fries, and while I thought they were great, they weren’t as big a hit with my boys as the normal rounds. I think because the rounds are cut by my food processor and come out much thinner, they get crispier than the sticks.

So my suggestion? Make the below Carrot Fries if you want your vegetables more al dente. These were a nice change from your standard cooked carrots. If you want something crispier, use your food processor to cut thin rounds and make carrot chips. The same basics of toppings and roasting described below still apply.

Roasted Carrot Fries Recipe

8 large Carrots
3 tablespoons Coconut Oil
¾ teaspoon Salt
Black pepper, to taste, optional

Cut each carrot into several sections, about 2-3-inches long.

Cut each of these sections into thin sticks. The thinner they are, the crispier your Carrot Fries will be.

Toss carrot sticks with coconut oil, salt, and pepper (if using).

Lay out the carrot sticks on a parchment-paper-lined baking sheet.

Roast in a 425-degree oven for 20-30 minutes (I cooked ours 30), or until the carrots are lightly browned.

NOTES: Cooking them in a single layer will make a difference for how they cook. Also, using carrots that are at room temperature will help them to roast and crisp better.