Carrot Fries with onion salt
A delicious, satisfying snack or side, prepped in a couple of minutes, done in 20.
Servings: 4 people
Cost: $5 (organic)
Equipment
- 2 x oven trays (or just 1 if you're doing a half batch for 1-2 people)
Ingredients
- 5 carrots I use medium/large organic carrots - you don't have to peel skins if they're organic. Winning!
- 1-2 tablespoon extra virgin olive oil I keep the oil on the low side for this to avoid them getting mushy but find what works for you.
- 1/4 tsp salt
- 1 tsp onion powder Simply Organic and Absolute Organic both range an organic onion powder.
Instructions
- Preheat your oven to 200C/425F, fan-forced.
- Cut your carrots into small 'match stick fries' size, about 4mm thick (i know right? Super precise!). You can have endy bits that are thinner as the carrot strips 'point' but for the main body of the carrot go for a good consistent size.
- Pop your olive oil in a mixing bowl and coat them all with the oil. If you feel there's not enough oil, just add a splash so they are all at least a little glossy - you definitely don't want soaked oily carrots or it will just be a mush. Very fine coating of EVOO is what you're going for.
- Arrange them into two baking trays so they're not crowded and not touching, if possible. Air around them will create better fries. I arrange in rows to make it easy to achieve this and then tuck any I can into 'gaps' once I've made up all the rows that naturally fit.
- Roast on this high temp for 20 mins. There will be a few little charred endy bits and they will all be done. If you don't have a fan forced oven though it could take an extra 5 mins.
- Pop into your mixing bowl and sprinkle the salt and onion powder over them and briefly mix. The reason we cdon't do this earlier is you can draw too much moisture out of the carrot and again, end up with super musshy carrot fries.
- Done. They're ready to enjoy. You might want to do a little extra salt but I find this to be spot on.