Peri Peri Oven Baked Carrot Fries
These Peri Peri oven baked carrot fries are gonna knock your socks off! The homemade Peri Peri Sauce is the key to making these carrot fries more flavorful. Just marinate slice carrots in the sauce, bake, and enjoy! A paleo, vegan, and Whole30 friendly snack with a kick of spice.
1 lb Carrot
to taste Salt and Pepper
to taste Cilantro
5 Red Chili Pepper
2 Jalapeño Pepper
3 clove Garlic
1/3 cup Red Onion
1/2 cup Cilantro
1/4 cup Fresh Oregano
1 tsp Smoked Paprika
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup Olive Oil
to taste Lemon Juice
1/2 Tbsp Crushed Red Pepper Flakes
1 pinch Cayenne Pepper
3 Tbsp Red Wine Vinegar
Preheat oven to 450 degrees F (230 degrees C).
Cut the Carrot, into half an inch thick and 4 inch long slices. Removing the tops.
Put carrots in large ziplock bag or container. Next chop off the tops of Red Chili Pepper and Jalapeño Pepper. And peel your Garlic, chop Red Onion, remove stems from Cilantro and Fresh Oregano.
Place in food processor and blender. Add the remaining ingredients, Cayenne Pepper, Crushed Red Pepper Flakes, Lemon Juice, Olive Oil, Black Pepper, Sea Salt, Smoked Paprika, except red wine vinegar.
Blend on high until creamy. You might have to keep it on high or low for a good 3 minutes.
Next add your Red Wine Vinegar and blend again. Taste to see if it needs more Salt and Pepper.
Place 1/2 cup of the sauce in the bag with the carrots. Let it marinade for 10 to 15 minutes. Keep the other 1/2 cup for dipping.
Once carrots are marinated, place on greased baking sheets, spreading the carrots out evenly.
Bake on sheet pan at 450 degrees F (230 degrees C) for 20 minutes.
Flip carrot fries over with a spatula and bake another 15 to 25 minutes or until crispy edges. If you want extra crispy, broil last minute.
Remove from oven. Let them cool slightly or serve hot with the extra peri peri sauce or even a mayo/aioli of choice. Garnish carrot fries with extra Cilantro and red pepper flakes if desired.
Serve and Enjoy!