Carrot Fries, Baked with Cumin

Serves: 10 | Serving Size: 1/2 cup


1 1/2 pounds of carrots (fun to use rainbow carrots in shades of yellow, white, orange and red)
2 tsp olive oil
1 tsp ground cumin
1/8 tsp sea salt


  1. Preheat oven to 400° F
  2. Line baking sheet with parchment paper.
  3. Wash carrots well to remove dirt
  4. Cut carrots into 3 inch strips, or “coins” if you want to call them carrot chips
  5. Place carrots, olive oil, cumin and salt in bowl and toss to coat evenly.
  6. Place carrots on baking sheet.
  7. Bake for 30 minutes, turning carrots after the first 15 minutes.
  8. Cool slightly and enjoy!


For a different taste sensation try cardamom or cinnamon instead of cumin or another spice, herb, or seasoning. Have the children do a naming contest for their favorite variety, such as Cardamom Carrot Crunchies. This is a fabulous activity to teach children about marketing while also engaging them in healthier food choices!

Carrot Fries Baked with Cumin Food Nutrition Facts Label