📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier. Believe me, you'll appreciate it later!
2. Wash and peel the carrots. Cut them into fry-like shapes, about 1/4 to 1/2 inch thick. Try to keep them uniform in size for even cooking. I like to use a mandoline for this step to get them just right.
3. In a large mixing bowl, toss the carrot fries with 1 tablespoon of olive oil, 1 tablespoon of peanut butter, 1 tablespoon of soy sauce (or tamari for gluten-free), 1 teaspoon of sriracha (or more, if you like it hot!), 1/2 teaspoon of garlic powder, 1/4 teaspoon of ginger powder, and a pinch of salt and pepper. Make sure the carrots are evenly coated with all the goodness. I like to use my hands for this step!
4. In a small mixing bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Pour the slurry over the carrot fries and toss again to coat evenly. This helps create a nice, crispy exterior.
5. Spread the carrot fries in a single layer on the prepared baking sheet. Be sure they're not overcrowded so they can roast properly. If needed, use two baking sheets.
6. Bake for 20-25 minutes, flipping halfway through, until the fries are tender and slightly browned. Keep an eye on them to prevent burning, especially if your oven runs hot. *Nobody* wants burnt fries!
7. Remove from the oven and let them cool slightly before serving. They'll be super hot, so be patient. I like to sprinkle them with some chopped peanuts and cilantro for garnish.
8. Serve with your favorite dipping sauce. I'm partial to a mix of Greek yogurt, sriracha, and a squeeze of lime, but ranch or even extra peanut sauce works great too. Enjoy every single bite!