29 replies to this topic

[I Called Jenny]

I keep reading about people making carrot fries (actually mostly BURNING the carrot fries - LOL).

The only problem is that I've searched and can't find a recipe for them. Can someone help?

Thanks!

Phyllis

[dani4jc]

I Called Jenny, on 04 September 2011 - 08:39 AM, said:

I keep reading about people making carrot fries (actually mostly BURNING the carrot fries - LOL).

The only problem is that I've searched and can't find a recipe for them. Can someone help?

Thanks!

Phyllis

There are a few different ways people have posted that they make their carrot fries. Here's how I make mine:

- preheat over to 450
- cut up carrots in fry "sticks". If you use baby carrots, the bigger ones I cut into 4ths. If using regular carrots, the skinnier ends I cut in 4ths, the large ends I cut into 8ths.
- line a cooking pan/sheet with foil
- spray pam (I use the olive oil one), lay the carrots in a single layer. Spray Pam again on top of the carrots (the alternative would be to hand toss the carrots with a little bit of olive oil, which you could do as your fat serving if you have one to add.)
- pop in the center of the oven & be patient!!
- I usually set my timer for about 35 minutes & I don't open the oven until at least then
- I shake the pan/flip the carrots around that time. If they look "dry". I'll spray them lightly with Pam one more time
- I let them cook for at least 5 more minutes, sometimes 10 (depends on how many carrots, how thin were they cut). Typically if I sprayed them again, I'll leave them in for 10 minutes.
- take out & enjoy!!

As for ketchup, I'm a heinz girl, and they have a reduced sugar ketchup that's only 5 calories a tbs. I used to buy their lower sodium one, I wish they would combine the 2!

I should mention... my method will have some that are a bit "blackened" on the ends or if they were skinny), but I like them that way. So, I would recommend watching them closely after the 30 minute mark - variations in size, ovens, altitude, taste preference, etc.

[HC]

I do the same thing as well and love them

Baby carrots cut into 4's and spray pan with pam.
400 cook for 30 to 40 minutes...some are crispier than others

I use sea salt and I love them! I may try the 450 if it will make them crispier
Hope that helps

[dani4jc]

I should have added... the only thing I add to them is my salt substitute (is actually 0 sodium, all potassium) and black pepper.

I've read how some people make them sweet, by using pumpkin pie spice & a artificial sweetener. I keep wanting to try this, except that I love the "fries" version and every time I got to make them, I tend not to deviate when I know how yummy they will come out!

Phyllis, If you try them, make sure you share how they come out!

[I Called Jenny]

Thanks, ladies! I'm definitely going to give them a shot and will pick some carrots up the next time I'm at the market.

I do something similar with mushrooms but I keep them in there about 20 minutes and coat them with garlic powder and sea salt. It makes them "crunchier" which is how I like them. (If they are a large mushroom, I break it into a couple pieces - sans stems.)

Phyllis

[dani4jc]

I Called Jenny, on 04 September 2011 - 03:03 PM, said:

Thanks, ladies! I'm definitely going to give them a shot and will pick some carrots up the next time I'm at the market.

I do something similar with mushrooms but I keep them in there about 20 minutes and coat them with garlic powder and sea salt. It makes them "crunchier" which is how I like them. (If they are a large mushroom, I break it into a couple pieces - sans stems.)

Phyllis

Ooooo, mushrooms. I never thought of trying that. I'll have to give that a try for sure! ... Cauliflower is also great too. My favorite spice on fresh florets (broken up if large) is a fajitas spice mix that I have. FYI: those cook @450 for 35-40 minutes. I eat that like popcorn. Great late night snack for me when I have the munchies. I don't feel deprived at all.

[I Called Jenny]

Thanks, Dani! I've never been a huge fan of cauliflower (I can take or leave it) but this sounds interesting. I'll have to give it a try. Thanks for sharing.

Phyllis

[becki w]

Just bumping up this thread for newcomers.  I haven't made this in ages and I'm making a batch right now!  They are delicious.  When they're done, I'm making a turkey burger or slider and having a burger and fries for lunch today.  With a big pickle on the side.  AMAZING.

[dani4jc]

becki w, on 17 September 2011 - 07:38 AM, said:

Just bumping up this thread for newcomers.  I haven't made this in ages and I'm making a batch right now!  They are delicious.  When they're done, I'm making a turkey burger or slider and having a burger and fries for lunch today.  With a big pickle on the side.  AMAZING.

I love burger & fries days too!

[mlcarpenter05061]

Hi,

I have a bag of baby carrots that I need to use up.  Guess of batch of fries are in order.  THANK you for the suggestions.

[I Called Jenny]

I found these carrot chips - they are thin-cut carrots and I tried the recipe.

They're tasty but are they supposed to be crispy? Mine came out soft - a little like a sweet potato - but are they were charring and not turning crispy.

I will try by getting regular carrots and cutting them more like traditional fries but I'm still wondering if there is supposed to be a certain crispiness to them.

Thanks!

Phyllis

[TakingItAllOff]

Buying carrots tomorrow to try this out!  After reading all of these posts, I am now jonsin' for carrot fries!  Would they be crispier depending on what rack they're put on?  Or do they just need to be left in longer?

[dani4jc]

I Called Jenny, on 06 October 2011 - 01:22 PM, said:

I found these carrot chips - they are thin-cut carrots and I tried the recipe.

They're tasty but are they supposed to be crispy? Mine came out soft - a little like a sweet potato - but are they were charring and not turning crispy.

I will try by getting regular carrots and cutting them more like traditional fries but I'm still wondering if there is supposed to be a certain crispiness to them.

Thanks!

Phyllis

Maybe try at a lower temp and for a bit longer. Plus, re-spraying them midway can help with getting a bit crispier. I have found keeping them thin helps too.

[I Called Jenny]

I wound up making THE WHOLE BAG in batches - LOL

I did use different temperatures and cooking methods and even rack placement. While they didn't get really crispy (more burned in the first batch) they were incredibly tasty and I ate them all (except the burned ones).

Now I'm wondering my skin is going to turn orange like it did when I was in high school and was on the "carrot diet."  

But I will definitely be making them again and again. Thanks all for your suggestions!

Phyllis

[dani4jc]

I Called Jenny, on 06 October 2011 - 03:37 PM, said:

I wound up making THE WHOLE BAG in batches - LOL

I did use different temperatures and cooking methods and even rack placement. While they didn't get really crispy (more burned in the first batch) they were incredibly tasty and I ate them all (except the burned ones).

Now I'm wondering my skin is going to turn orange like it did when I was in high school and was on the "carrot diet."  

But I will definitely be making them again and again. Thanks all for your suggestions!

Phyllis

I'm so addicted to them... and just love them, that I don't even try to make them crispy anymore. I just love them thin & with some low-sugar ketchup. Yummm!! These, and roasted zucchini are like my secret weapons of staying happy. LOL

[Psymitt]

I just tried these for the first time tonight with some pumpkin pie spice -- wow are they good!  Thanks ladies!  

[TampaJane]

Im going to try these tonight! I have some carrot chips that I will use. They sound like something that I would like.
Thanks!!!
TampaJane

[I Called Jenny]

TampaJane, on 10 October 2011 - 08:26 AM, said:

Im going to try these tonight! I have some carrot chips that I will use. They sound like something that I would like.
Thanks!!!
TampaJane

Ah, yes, carrot chips. However, reduce the heat to 420 and check on them after about 15 minutes. Spray again with Pam and turn them.

I ruined a couple of batches of the chips trying to figure out how to do them them because they're considerably thinner than the carrot sticks.

But they are YUMMY! Enjoy!

Phyllis

[TampaJane]

I tried it with the chips, and like them. I"m going to follow your advice, Phyllis, and turn the oven down after a bit. Mine were good but some were really dark. My husband grabbed all of those and liked them. He likes really dark toast too.

These saved me one night, for sure. I just wanted "something".



TampaJane

[lynz10]

Sounds yummy! I know what I am going to make tonight