Skinny carrot fries

Skinny carrot fries

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(17 ratings)

Prep: 10 mins Cook: 45 mins


Serves 2
Want to be healthier but can't give up chips? Try these low-fat, crispy baked carrots with tarragon

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal164
  • fat6g
  • saturates1g
  • carbs25g
  • sugars18g
  • fibre8g
  • protein2g
  • salt0.4g
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  • 500g carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1 tsp finely chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • a little black pepper


  1. Heat oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

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Comments, questions and tips

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Joe O'Connor's picture
Joe O'Connor
3rd Jul, 2018
Had these as a snack with a slice of wholemeal bread - it was amazing. This is going to be something I make regularly
23rd Jun, 2017
Quite tasty, an interesting twist for a healthier side dish. I thought I'd try it out on my kids... The three year old wasn't convinced at all (but then she doesn't like raw carrot batons), however the six year old boy asked me to make them again tomorrow! Let's face it, they are never going to be real chips but this was a great recipe to have up my sleeve when our Wonky Veg box contained copious amounts of carrots!
28th Oct, 2015
Tried a question but it disappeared! Why the cornflour? What difference does it make?
hungry eyes's picture
hungry eyes
27th Dec, 2018
Same as why you'd use it if roasting potatoes, I'd guess - helps to crisp them up.
14th Sep, 2015
These are a lovely idea, I made them with a little olive oil, sea salt and some paprika, they came out great. Will definitely make them again.
4th Jul, 2015
The recipe worked brilliantly - as a big lover of crisps, I find this to be a wonderful substitute. It could have been slightly more crispy though - perhaps a bit longer in the oven will do the trick. Will try again.
Pied Pfeffer
6th Dec, 2014
Thank you for sharing this recipe. Since accidentally ordering 5 kilo of carrots from Tesco, this has become our favorite dish. I can't wait to serve it to my chip-obsessed mum-in-law for her opinion.
RosieVimes's picture
7th Feb, 2014
These are wonderful, quick and easy to make, and incredibly moreish. I served these as a side dish alongside the Harissa Chicken and Tomatoes recipe. Will certainly be making these again.
KochinVeronica's picture
31st Oct, 2013
So so delicious!
pikolet's picture
19th Sep, 2013
These are quite good. The carrots held their shape well and didn't fall apart or get all mushy as they do in other recipes. I didn't have any tarragon so used oregano instead. I have already passed the recipe along to a friend who also tried it and liked it very much.


28th Oct, 2015
Why the cornflour?
Hououin Kyouma
18th Dec, 2016
Well, this is quite late, but I think it's to turn it into a batter, which makes the fries crispy. Kind of like how you cover e.g. chicken in flour and egg to give it a crust.
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