📖 Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the fries from sticking and make cleanup a breeze.
2. Wash and peel about 1 pound of large carrots. Cut them into fry-shaped sticks, approximately 1/2 inch thick. Aim for uniform size to ensure even cooking; otherwise you'll get some burnt bits and some undercooked pieces.
3. In a large bowl, toss the carrot fries with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of black pepper. Make sure the carrots are evenly coated with the oil and spices. Don't be afraid to get your hands in there!
4. Arrange the carrot fries in a single layer on the prepared baking sheet. Avoid overcrowding the pan; otherwise, the fries will steam instead of bake. If needed, use two baking sheets.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are tender and lightly browned. Keep an eye on them, as baking times may vary depending on your oven. The edges should be slightly crispy.
6. While the carrot fries are baking, prepare the black bean dip. In a food processor, combine one 15-ounce can of black beans (drained and rinsed), 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 clove of garlic (minced), 1/4 teaspoon of cumin, 1/4 teaspoon of chili powder, and a pinch of salt. You can also use a blender if you don't have a food processor.
7. Process until smooth and creamy, adding a tablespoon of water at a time if needed to reach your desired consistency. Taste and adjust seasonings as needed. Some people like it spicier, some prefer it more garlicky – it's all up to you!
8. Once the carrot fries are done, remove them from the oven and let them cool slightly. Serve warm with the black bean dip. Garnish with chopped cilantro or a squeeze of lime, if desired. I like to sprinkle a little cotija cheese on top of the dip for an extra touch.