Crunchy cheesy Baked Parmesan Carrot Fries served with a spicy, creamy mayo dip. These Carrot Fries are easy to make, baked-not-fried and make great lunch, side dish or appetizer!
A great alternative to potato fries, made ultra-addictive with the simple, spicy dip.

Close up overhead shot of carrot fries on a white plate with dipping sauce
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I love that vibrant orange colour and subtle sweet taste you get from carrot fries. A great change from regular potato fries, and more nutritious too!

Sometimes (especially after a period of big/heavy meals) I like to change it up and go a little lighter, and these baked carrot fries are the answer. The added parmesan makes them feel special, so it doesn’t feel like I’m eating diet food.

What do carrot fries taste like?

They taste like slightly firmer and sweeter potato fries. The parmesan coating gives the fries a slightly chewy-crispy texture with a lightly salty flavour.

What do we need?

  • Carrots – use large carrots for a more uniform shape to your fries
  • Egg with a little water – to help the parmesan to stick
  • Grated parmesan (you can replace with vegetarian Italian-style hard cheese if you want a vegetarian version)
  • Seasoning – a good sprinkle of salt and pepper
  • Mayo and chilli sauce for the dip. I use sriracha, but you can replace with a sweet chilli sauce or even a good shake of Tabasco or Franks hot sauce for a tangier alternative.
Ingredients for carrot fries on a wooden table

How to make them

  • Slice the carrots into long thin pieces – about the size of a French fry (no need to peel).
  • Dip in a mixture of egg and water, then roll the carrot sticks in grated parmesan.
  • Place on a lined baking tray, then sprinkle with salt and pepper, and bake at 200C/400F for 15-20 minutes.
6 image collage showing how to make carrot fries
  • Whilst the carrots are cooking, mix together the mayonnaise and chilli sauce in a small bowl.
2 image collage showing how to make sriracha mayo

Serve the fries sprinkled in a little parsley alongside the chilli mayo dip

A carrot fry being dipped into sriracha mayo

How to cut the carrots

First of all you need to wash the carrots. I don’t peel mine, as I like skin on-fries but if you prefer you can peel them too.

You need to slice the carrots into long thin pieces – about the size of a French fry.  Mine are roughly 1cm (3/8″) thick and about 10cm (4″) long.

Carrot fries in a white enamel mug

What to serve them with

These baked Parmesan carrot fries go really well as a lunch, a side or on a table full of appetizers!

  • I like to serve them with slices of roast chicken and salad for a lighter dinner that doesn’t taste like rabbit food (even if they are carrots!!).
  • They go great with a nice Bacon Cheeseburger
  • or my brisket sandwich – this is soo good I’ll have to make this again soon.
  • If you want to keep the meal vegetarian you could serve them as a side to my Cheesy Veggie Burgers
  • With Crispy Pork Gyros – better than takeout!
  • or even alongside my belly-warming Peri Peri Chicken

Can I make them ahead?

Yes, you can prep the fries, by cutting and coating them in the parmesan egg mixture. Then cover and refrigerate them for up to a day until ready to bake.

I wouldn’t recommend cooking ahead and then reheating however, as the carrots will lose their crispness if cooked ahead.

Are they gluten free?

Yes, they’re naturally gluten free. If you’re using ready-grated parmesan, just be sure it’s gluten free (occasionally flour is used to prevent the cheese from clumping), also check your chilli sauce and mayo brand to be on the safe side.

Can I make them vegetarian?

Yes, swap out the parmesan cheese for Italian-style vegetarian hard cheese.

wide image of carrots fries and dip on a white plate with forks next to the plate

Can I swap out the egg?

Yes, you can replace the egg with 1 tablespoon of vegetable or olive oil.

Using egg helps to bind the parmesan to the carrots, and means you get some nice little clumpy bits of parmesan. Using oil will give you a more uniform coating of parmesan. You may have to sprinkle over a little extra parmesan once the fries are on the tray, as the parmesan doesn’t stick quite as well with oil.

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5 from 2 votes

Baked Parmesan Carrot Fries with Chilli Mayo Dip

Crunchy cheesy baked carrot fries with a spicy, creamy dip – great as a lunch, side dish or appetizer!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Course: Appetizer
Cuisine: American, British


  • 2 large carrots washed
  • 1 egg
  • 2 tbsp water
  • 6 tbsp grated parmesan cheese (use vegetarian hard cheese for veggie version)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 tbsp mayonnaise
  • 2 tsp chilli sauce sweet chilli or hot chilli – your preference
  • parsley
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  • Preheat the oven to 200C/400F (fan).
  • Line a baking tray with parchment or a non-stick silicone mat.
  • Slice the carrots into long thin pieces – about the size of a French fry (no need to peel).
    2 large carrots
  • Mix the egg and water and place in a shallow dish. Place the Parmesan into another shallow dish.
    1 egg, 2 tbsp water, 6 tbsp grated parmesan cheese
  • Dip the carrot sticks first in the egg wash, allow any excess to drip off, then roll in the parmesan and place on the baking tray. Repeat until you’ve used all the carrots.
  • Sprinkle with the salt and pepper, and place in the oven for 15-20 minutes, turning once until dark golden brown.
    ¼ tsp salt, ¼ tsp pepper
  • Whilst the carrots are cooking, mix together the mayonnaise and chilli sauce in a small bowl.
    4 tbsp mayonnaise, 2 tsp chilli sauce
  • Take the fries out of the oven, place on a plate and sprinkle with parsley. Serve with the chilli mayo dip.


Nutrition info is for one serving of this recipe.


Calories: 319kcal | Carbohydrates: 9g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 818mg | Potassium: 244mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10440IU | Vitamin C: 3.6mg | Calcium: 199mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More recipes for fries with a twist:

This post was originally posted in April 2016, updated with new photos, video and tips in June 2020.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Tango & Rakija says:

    5 stars
    Just delicious!. A great idea and amazing presentation as always!

    1. Chris Corbishley says:

      Thank you so much 🙂

      Chirs & Nicky

  2. Julia says:

    I’ve never thought of turning carrots into fries! Love the idea.

  3. grace says:

    I made these yesterday and they were very delicious. If you are looking for a healthy swap, I made the mayo sauce with greek yogurt instead. I don’t know how it compares to the original but I thought it was tasty.

    1. Chris Corbishley says:

      Thanks Grace,

      Loving the healthier dip idea 🙂


      Chris & Nicky

  4. Kath says:

    5 stars
    Being the only one in the family who likes carrots I have to make and eat them all myself!

  5. Linda McKellar says:

    Just made these after many boasts on FB that I was going to make them. Beyond delicious. Was,eating them straight from oven before they got to the dip. On the strength of this recipe I have ordered 6 wee buckets to put them in. So going to impress my friends and family.

    1. Nicky Corbishley says:

      Ha ha that’s brilliant! Thanks so much for letting me know how it went Linda. I LOVE those buckets too!!

  6. Tez @ Chile and Salt says:

    WOW!! These look AMAZING Nicola! Can`t wait to give these a try!! And with Siracha mayo, completely sold!!

    1. Nicky Corbishley says:

      Thanks Tez, I hope you like them as much as I do 🙂

  7. Tina @ Tina's Chic Corner says:

    Congrats on the weight loss! I’m on a similar journey and can completely relate. I’ve never seen carrot “fries” before so I’m super excited to make them. 🙂

    1. Nicky Corbishley says:

      Thank you so much Tina. I’ve just been over to your blog and you look amazing! Love your style. You’ve got a new Instagram follower. I so want some of those fringed heels! 🙂