Try this Spiralized Carrot Fries recipe, or contribute your own.
- Carbohydrate 1.97937249841531 g
- Cholesterol 0 mg
- Fat 28.0359037499763 g
- Fiber 0.231624993170426 g
- Protein 0.6102437494982 g
- Saturated Fat 3.24494624999538 g
- Serving Size 1 1 recipe (42g)
- Sodium 3.71837499692292 mg
- Sugar 1.74774750524488 g
- Trans Fat 1.24313999999231 g
- Calories 257 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Place the carrot slices in a large zip-top bag, along with the arrowroot powder and salt.
- Seal the bag and shake so each fry is coated in a thin layer of arrowroot powder.
- Add the oil to the bag and shake again to coat evenly.
- Arrange the fires on the prepared baking sheet in an even layer, spacing them apart.
- Bake for about 10 minutes until one side starts browning, then flip and cook until golden all over, about 10 minutes more.
- Turn off the oven, crack the door, season with thyme, and let the carrots cool inside for about 10 minutes.
- Arrange the fries on a large serving plate.
The Role of Starch
Arrowroot powder acts as a moisture barrier on the surface of the root vegetables. Without this coating, natural water escapes during baking and softens the exterior. Potato starch or cornstarch makes an effective one-to-one substitute if arrowroot is missing from your pantry. Tossing the noodles inside a sealed bag ensures an even distribution without clumping.
High Heat Dynamics
Setting the oven to 450 degrees Fahrenheit provides the thermal energy required for browning without turning the interior to mush. Parchment paper prevents sticking while promoting even heat transfer from the metal baking sheet. Spacing the strands apart stops steam from trapping between them. Crowding the pan leads to boiling instead of roasting.
Cooling and Storage
Cracking the oven door at the end of the cooking cycle lets residual steam escape gradually. This technique preserves the structural rigidity of the carrot strands as they drop in temperature. Any leftover portions can be stored in an airtight container in the refrigerator for up to two days. Reheat chilled remnants in a hot skillet to restore surface crispness before serving.
