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Air Fryer Carrot Fries

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These delicious Air Fryer Carrot Fries are easy to make and healthy! This crispy side is both salty and a little sweet, making the perfect healthy alternative to french fries.

Air Fryer Carrot fries on plate

 

Air Fryer Carrot Fries

Air Fryer Carrot fries on plate

Carrots have always been a vegetable that I’ll eat because it’s there, not because I truly love them. After making these carrot fries, I can literally eat carrots every day! This recipe is super easy to make, only taking minutes to prep. You just mix all the ingredients together and toss in the air fryer!

What do I need to make Air Fryer Carrot Fries?

  • Carrots
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Paprika

Overhead ingredient image of Air Fryer Carrot Fries

How do I make this recipe?

1. Preheat oven. Next, wash, peel, and cut carrots into fries.

2. Add to bowl with the spices and oil.

Overhead image of Air Fryer Carrot fries uncooked in bowl with seasoning

3. Toss in the bowl until all the carrots are evenly coated.

Overhead image of Air Fryer Carrot Fries uncooked with seasoning mixed in

4. Place carrots in a single even layer in the tray of the air fryer or the air fryer basket and cook until crispy on the outside and soft on the inside. These fries are best when served immediately after cooking, but if you need to reheat them, toss them back in the air fryer for a few minutes so they stay crispy.

Overhead image of Air Fryer Carrot Fries on cooking sheet

Can I make Carrot Fries in an oven?

Absolutely. I’ve been making carrot fries long before air fryers were around. Just preheat oven to 375 and place carrots in a single on a baking sheet for 20 minutes or until tender with a crispy outer layer.

Serve these carrot fries just like french fries or sweet potato fries dip in your preferred sauce. I love eating these with ranch or dipping in some mayo.Air Fryer Carrot fries on plate

If you make this recipe, I’d love to know what you think! Enjoy!

Air Fryer Carrot Fries

Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Servings 4

Ingredients
  

  • 4 medium carrots
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)

Instructions
 

  • Preheat air fryer to 350 degrees.
  • Wash and peel carrots then cut into sticks or "fries."
  • Put carrots into a medium mixing bowl. Add olive oil, garlic powder, onion powder, sea salt, black pepper, and paprika (optional). Toss to coat.
  • Place carrot fries in a single layer in air fryer and cook for 15-20 minutes, or until crispy, flipping halfway.
  • Serve immediately.

Notes

  • Carrot Fries are best served immediately but can be reheated in air fryer at 375 degrees for 3-5 minutes. 

Air Fryer Carrot Fries

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Instant Pot Applesauce

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This 3 ingredient Instant Pot Applesauce is so easy to make and tastes delicious! The best part about this applesauce is that it only takes 20 minutes to make including both prep and cooking.

Overhead close up image of Instant Pot ApplesauceInstant Pot Applesauce

Instant Pot Applesauce in clear jar with spoon.

Applesauce Ingredients

This recipe only requires 3 ingredients and two of the ingredients are optional and added to taste!

  • Apples
  • Sugar (Optional)
  • Cinnamon (Optional)

Process photo of ingredients for Instant Pot Applesauce

How to make Instant Pot Applesauce

This recipe is so easy to make! First cut up the apples into large slices, basically cutting out just the core. The larger the apple slices the fewer apple peels you will need to remove after cooking.

Overhead image of apples cut into large slices in bowl.

Next, place apple slices and water in Instant Pot and secure lid. Set the Instant Pot to manual or the pressure cook set to high for 5 minutes. After pressure has been reached and the 5 minutes of cooking has been completed, allow for natural pressure release for an additional 5 minutes before switching to quick pressure release.

Use 2 forks to pull the apple peels away from the apples. The peels should come off easily, so you can also use tongs to remove the peels as well.

Instant Pot Applesauce process shot in Instant Pot after cooking.

Mix until the consistency is uniform then add sugar and cinnamon to taste. This applesauce is delicious when served both warm and cold. You can store this applesauce in the refrigerator for up to one week.

Overhead image of Instant Pot Applesauce in Instant Pot

This post contains affiliate links and as an Amazon Associate, I earn from qualifying purchases.


I hope you enjoy this applesauce as much as I do. Let me know what you think of this recipe in the comments below!

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Instant Pot Applesauce

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Natural Pressure Relase 5 mins
Total Time 20 mins
Servings 8

Ingredients
  

  • 8 apples
  • 1/2 cup water
  • 1 - 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon

Instructions
 

  • Wash and cut apples into large slices. The larger the slice, the easier it will be to remove the peel after cooking.
  • Place apples and water in pressure cooker, secure lid, and cook on manual (high pressure) for 5 minutes.
  • Next, natural pressure release for 5 minutes, then complete with quick pressure release.
  • Use 2 forks or a pair of tongs to pull the apple peels from the apples, then stir the applesauce and add sugar and cinnamon to desired taste.
  • Serve warm or cold and store in refrigerator for up to 1 week.

Pinterest long pin of apples and applesauce in bowl with text on image.

Crispy Roasted Chick Peas

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These Crispy Roasted Chickpeas are perfect to snack on alone or as a salad topping. They are gluten-free, dairy-free, and really tasty.

Overhead shot of Crispy Roasted Chickpeas in a small white bowl on a black and white background

Crispy Roasted Chickpeas

I make this snack at least weekly to munch on while catching up on my favorite TV shows. If I ever have any leftovers, I’ll just toss them in a salad in place of croutons. So easy and healthy!

What ingredients do I need to make Crispy Roasted Chickpeas?

  • 2 cans of chickpeas
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder

Feel free to mix up the spices! I sometimes add a little chili powder and cayenne to spice it up a bit.

Overhead close up image of Crispy Roasted Chickpeas in bowl

How to make Crispy Roasted Chickpeas

I like putting the sheet pan in the oven while preheating so the chickpeas will start crisping right away when placed on the pan. Next, rinse and dry the chickpeas with a paper towel. Let me repeat that, dry the chickpeas completely with a paper towel. This is the key step to getting the chickpeas nice and crispy. Next, place them in a medium bowl, add all of the ingredients, and stir until the chickpeas are evenly coated.

Close up shot of seasoned Chickpeas in a white bowl

Lay the chickpeas in a single even layer on a rimmed pan. If you’re making a larger batch, use two pans to keep the single layer. The chickpeas just won’t get crispy enough otherwise.

Overhead image of seasoned Chickpeas evenly spread out on a backing sheet

Bake for 20 to 25 minutes or until golden and crispy. Let cool before removing from pan, then enjoy immediately. This snack is best when served immediately. The chickpeas will stay crispy for a few hours, but taste best when right out of the oven.

Overhead close up shot of Crispy Roasted Chickpeas on a gray baking sheet

This tasty snack is a regular in my household. I love experimenting with different spices, so please drop a comment below if you have a good mix of spices I should try and how yours turn out!

Overhead shot of Crispy Roasted Chickpeas in a two small white bowls

 

Crispy Roasted Chickpeas

Print Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Ingredients
  

  • 2 cans chickpeas (15.5 oz) drained and rinsed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Instructions
 

  • Preheat oven to 400°F and place rimmed baking sheet in oven.
  • Drain and rinse chickpeas then pat dry using a paper towel. Remove any loose chickpea skins, then place in a medium bowl.
  • Add olive oil, salt, pepper, and garlic to bowl. Mix until chickpeas are thoroughly coated, then transfer to the heated baking sheet.
  • Bake for 20-25 minutes or until golden brown. Remove and let cool before removing from baking sheet.

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Slow Cooker Spanish Chicken

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This Slow Cooker Spanish Chicken with Rice is super tender and delicious! It is gluten-free and has protein, vegetables, and grains thrown all together in the slow cooker. This dinner frequently made and loved in my home.

Plated close up shot of Slow Cooker Spanish Chicken with Rice on a white plate and red towel

Slow Cooker Spanish Chicken

 

This Slow Cooker Spanish Chicken is hands down the most requested slow cooker meal in my house. My fiancé requests this meal ALL THE TIME. Lucky for me, it’s super easy to make and lasts for multiple meals.

Close up photo of Slow Cooker Spanish Chicken with Rice on a fork

What ingredients do I need to make this recipe?

  • Boneless skinless chicken thighs
  • Kielbasa
  • Long grain converted rice
  • Chicken broth
  • Red bell pepper
  • Carrots
  • Peas
  • Garlic
  • Onion
  • Olive oil
  • Salt
  • Pepper

How do I make Slow Cooker Spanish Chicken?

Cut kielbasa into rounds, brown both sides in a large skillet, then transfer to slow cooker.  In the same skillet, brown chicken on both sides, then transfer to slow cooker. Add diced onion to the skillet and cook until soft, then add garlic, then transfer to slow cooker. Add carrots, bell pepper, salt, pepper, and chicken broth directly to slow cooker. Cook on high for 4 hours then add in peas before serving.

Close up shot of Slow Cooker Spanish Chicken in a large slow cooker

Overhead shot of all the ingredients for Slow Cooker Spanish Chicken with Rice in a large slow cooker

Overhead image of all the ingredients for Slow Cooker Spanish Chicken with Rice cooking in chicken broth

Tools you may find helpful:

Slow Cooker Spanish Chicken

Print Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Course
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 14 oz gluten-free kielbasa cut into 1/2 inch rounds
  • 6 boneless skinless chicken thighs
  • 1 yellow onion diced
  • 5 garlic cloves minced
  • 2 cups long-grain brown rice
  • 1 red bell pepper diced
  • 1/3 cup diced carrots
  • 3½ cups gluten-free chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup peas

Instructions
 

  • Heat olive oil in a large skillet. Add kielbasa and brown both sides, 6-8 minutes. Transfer to slow cooker.
  • In the same pan, brown chicken on both sides, 6-8 minutes. Transfer to slow cooker.
  • Add onions to the same skillet and cook until tender, stirring as needed. Add garlic and cook for an additional 30 seconds, then transfer to slow cooker.
  • Add rice, bell pepper, carrots, salt, pepper, and chicken broth to slow cooker. Cook on high for 3½ to 4 hours.
  • Add peas to slow cooker, stir in and continue to cook until peas are warm, about 10 minutes.

Long Pin image of Slow Cooker Spanish Chicken with Rice plated on a white plate titled Slow Cooker Spanish Chicken with Rice