- 2 pounds large carrots, trimmed and peeled
- 6 Tbsp. white rice flour
- 6 Tbsp. canola oil
- 2 tsp. garam masala
- 2 tsp. kosher salt
Active time: 5 minutes
Total time: 25 minutes
Preheat oven to 450°. Place a rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut carrots into French-fry-size sticks, about 3 long. In a large bowl, toss carrots with rice flour to coat. Shake off excess flour and spread carrots, without crowding, in a single layer on prepared baking sheets. Bake 7 minutes.
Meanwhile, combine oil, garam masala, and salt in a large bowl. Gently toss carrots with oil mixture. Return carrots to sheet pan and bake until crisp-tender and lightly browned along edges, 10 to 15 minutes.
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