A lighter alternative to those crisps and dips – try my loaded Mexican-style carrot fries!

It might sound a bit crazy to turn carrots into a Mexican sharing dish, but we have raw veggies and dips right?

Mexican-style carrot fries
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These are based on my Baked Parmesan Carrot Fries but kicked up a notch with those delicious Mexican flavours!

Loaded Mexican-Style Carrot Fries is the kind of food you put on the table in front of your kids and they go ‘Yay!!!’ because it looks like gorgeous, colourful party food. Added to that, they don’t need to use knives and forks, and they can dip and splodge to their hearts content.

Close up photo of Mexican-style carrot fries with soured cream dip and salsa

All the while, I’m rubbing my hands together gleefully, because I managed to get them to eat carrots as a TREAT! If you want to add another veggie, you could do some courgette fries too. Double delish!

courgette fries

So how has your week been so far guys?

I’m feeling a little frazzled at the moment – working days, nights and weekends. Hopefully things will calm down next week, but coffee is my best friend right now.

And of course it’s the Easter holidays next week! Now that the kitchen is done (reveal coming soon, I promise, just got to get through a week or two of other backlog video work first), we need to get started on the garden. Booooring! I really don’t enjoy gardening.

That’s not 100% accurate – I like growing herbs, fruits and veg – I just can’t be bothered with all the mowing, weeding and flower planting.

I think to me, it only feels worth it if I’m going to eat it.

Yep, thinking about my stomach once again!

overhead photo of Mexican-style carrot fries with dips

Hopefully in April we’ll get to the point where we have a new lawn laid, BBQs cleaned and new garden furniture ordered. Then we can get started on the BBQ recipes and cocktails!! If you wanted to stick with the Mexican Flavours you could serve the Carrot Fries with these delicious Mexican Chicken Skewers with Picante Salsa or Crispy Fish Tacos.

The kids have also requested a trip to Chester zoo, a picnic, a few movie days and playdates with their buddies.

As always, i’m looking forward to a large Cadbury egg, eaten straight from the fridge (Mmmm love it when it’s crisp) and some more of these chocolate orange hot cross buns!

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5 from 1 vote

Loaded Mexican-Style Carrot Fries

A lighter alternative to those crisps and dips – try my loaded Mexican-style carrot fries! A great party food, snack or lunch. Vegetarian and gluten free!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Servings
Course: Appetizer
Cuisine: Mexican


  • 1 large egg lightly whisked
  • 2 tbsp cold water
  • 70 g (2/3 cup) grated parmesan cheese
  • 3 large carrots washed (no need to peel) and sliced into batons
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 tbsp soured cream
  • 3 tbsp fresh salsa
  • 1 large ripe avocado stone removed, one half sliced, the other half chopped into chunks
  • 1 small red onion peeled and thinly sliced
  • 1 mild red chilli sliced
  • small bunch fresh coriander roughly torn
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  • Preheat the oven to 200C/400F (fan). Line a baking tray with parchment or a non-stick silicone mat.
  • Mix the egg and water and place in a shallow dish. Place the grated parmesan in another shallow dish.
    1 large egg, 2 tbsp cold water, 70 g (2/3 cup) grated parmesan cheese
  • Roll the carrot batons in the egg, then in the parmesan. Arrange on the baking tray so the carrots aren’t touching. Sprinkle on the salt and pepper and place in the oven for 15-20 minutes, turning once until dark golden brown.
    3 large carrots, ¼ tsp salt, ¼ tsp pepper
  • Remove the carrots from the oven and arrange on a plate or board. Top the carrots with the sour cream and salsa, then arrange the avocado slices and chunks, red onion slices, red chilli slices, and fresh coriander on top. Serve immediately.
    3 tbsp soured cream, 3 tbsp fresh salsa, 1 large ripe avocado, 1 small red onion, 1 mild red chilli, small bunch fresh coriander


Nutritional Information is per Serving.


Calories: 455kcal | Carbohydrates: 28g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 1137mg | Potassium: 1109mg | Fiber: 11g | Sugar: 10g | Vitamin A: 16380IU | Vitamin C: 52.4mg | Calcium: 483mg | Iron: 2mg

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

More Mexican Inspired Recipes:

If, like me, you love cooking Mexican food then why not check out these other Mexican inspired recipes:

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. Kathryn says:

    5 stars
    Perfect for the upcoming bank holiday get together, hoping for some sunshine so we can eat al fresco.

  2. best pakistani recipes says:

    Never try something like carrot fries. best and healthy sacks for kids. Thanks for the recipe

  3. Susan @ Culinary Envy says:

    Oh my goodness, what a gorgeous picture! I want to party at your home….You kind of put carrots sticks on a crudite platter to shame! Pinned

    1. Nicky Corbishley says:

      ha ha I love carrot crudites too 🙂

  4. Maha Khan says:

    Wow, Nice recipe.
    It’s looking wonderful
    I am going to make this recipe for my family and husband…

  5. Amy says:

    What a great idea on using carrots, a much healthier version too. Looking so delicious Nicky!

  6. Scott Williamss says:

    These fries are absolutely addictive and moderately simple to make. What kind of camera did you use to take these awesome photos btw?