Loaded Carrot Fries Recipe

Preheat and prep

Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or lightly oil it for easy release.

Cut carrots

Peel the carrots if desired and trim the ends. Cut each carrot lengthwise into 6–8 sticks of roughly equal thickness (about 1/2 inch thick) so they bake evenly.

Coat fries

In a large bowl, toss the carrot sticks with 2 tbs olive oil until lightly coated. Sprinkle the cornstarch over the carrots and toss to coat evenly; this helps create a crisper exterior.

Season

Add smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper to the bowl. Toss thoroughly so each fry is evenly seasoned.

Arrange and bake

Spread the carrots in a single layer on the prepared baking sheet, leaving space between pieces for air circulation. Bake in the preheated oven for 20–25 minutes, flipping once halfway through, until edges are golden and carrots are tender when pierced with a fork.

Broil for extra crisp

If you want extra crispness, switch the oven to broil for the last 1–2 minutes, watching closely so they don't burn.

Prepare toppings

While fries bake, cook and crumble the bacon (pan-fry until crispy, about 8 minutes, then drain on paper towels). Shred the cheddar, slice the green onions, chop cilantro, and dice the jalapeño if using.

Assemble

When the carrot fries are out of the oven, transfer them to an ovenproof serving plate or keep on the baking sheet. Scatter shredded cheddar evenly over the hot fries so it melts (return to oven for 1–2 minutes if needed).

Add cold toppings

Spoon dollops of Greek yogurt or sour cream across the fries, sprinkle crumbled bacon, sliced green onions, chopped cilantro, and diced jalapeño. Drizzle hot sauce over the yogurt if using.

Finish with a light dusting of extra smoked paprika if desired and serve immediately with lime wedges on the side for squeezing over the warm fries.