White rice flour gives these carrots a light, crispy crust, but you can skip it and just toss the carrots with the oil mixture, then bake for about 20 minutes total. Garam masala is an Indian spice blend that can include cinnamon, pepper, cumin, and cloves.

Serves 4


  • 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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