Air Fryer Carrots

How to cut carrots into fries

I’ll be honest, cutting carrot fries felt awkward the first couple of times because they roll around on the cutting board. Here’s the method I’ve settled on after making these dozens of times.

• Start with a sharp knife and trim both ends of the carrot.
• Peel away the outer skin with a vegetable peeler.
• Cut each carrot in half widthwise, then slice lengthwise through the center.
• Lay each piece cut-side down (this is what stops the rolling) and cut the thicker end into thirds and the thinner end into halves to get uniform fry shapes.

I aim for about 1/4 inch thickness on each piece. It takes an extra minute of attention, but even cuts mean even cooking, and that’s the difference between golden fries and a mix of charred bits and raw centers.

Variations I've tried

I’ve made these carrot fries probably a hundred different ways at this point. Here are the directions I keep coming back to.

Savory: I add fresh thyme or rosemary in the last 3-4 minutes of cooking (herbs burn if you put them in from the start). Paprika and a pinch of turmeric also work well, and I’ve done a Moroccan-inspired version with cumin and coriander that’s surprisingly good with a yogurt dip.

Sweet: I swap out the parmesan and garlic for a light toss of sugar-free brown sugar and cinnamon. The natural sweetness of the carrots caramelizes and you get these sticky, almost candy-like edges. My kids prefer the sweet version, but I reach for savory every time.

Cheese swaps: One of my readers, Shannon, tried mozzarella instead of parmesan and said it turned out great. I’ve also done crumbled feta tossed on right after cooking, which melts just slightly and adds a salty tang.

Types of carrots that work best

I’ve tested several varieties in my air fryer, and they all work, but some give better results than others.

• Imperator carrots: The long, skinny ones you see most often at grocery stores. I use these the most because they’re easy to cut into uniform fries and they’re naturally sweet.
• Danver carrots: Thick at the top, pointed at the bottom. I find these have great flavor but need extra attention when cutting since the thickness varies so much from top to tip.
• Nantes carrots: Uniform shape, smooth, bright orange. These are my second choice because the consistent diameter means every fry cooks at the same rate.
• Chantenay carrots: Short and stubby. I’ve used these in a pinch, but they’re better suited for roasting whole than cutting into fries.
• Rainbow carrots: Purple, red, yellow, orange. I grab these when I want the plate to look impressive (the purple ones turn a deep burgundy in the air fryer). Same taste, better presentation.
• Baby carrots: The easiest option since there’s zero cutting involved. I toss them in whole when I’m feeling lazy. They won’t get as crispy as hand-cut fries, but they’re still good roasted with parmesan and garlic.

What to serve with these carrot fries

I treat these like I would any fry, so dipping sauces are non-negotiable in my house.

My favorites are Ranch Dressing (the obvious choice), Buffalo Chicken Dip if I’m doing game day snacks, and Spinach Artichoke Dip when I want something richer.

For a full dinner, I serve them alongside Tomato Chicken Burrata, Chicken Tenders (carrot fries + chicken tenders is basically our Friday night), or keto green beans with bacon as part of a bigger veggie spread.

How I store and reheat leftovers

Refrigerate: I keep leftovers in an airtight container in the fridge for up to five days. They lose some crunch, but the flavor holds.

Reheat: Always reheat in the air fryer at 375 F for 3-4 minutes. I made the mistake of microwaving them once and they turned completely limp. Still tasted fine, but the texture was gone.

Freezing: I don’t recommend freezing these. The moisture from thawing makes them soggy no matter how you reheat them, and since they take less than 30 minutes to make fresh, I just make a new batch when I want more.