Crispy Carrot Fries with Cinnamon Maple Almond Dip with multiple sliced carrots and peanut butter jar on a white background

Crispy Carrot Fries with Cinnamon Maple Almond Dip

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You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

25 minutes

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TOTAL TIME:

40 minutes

INGREDIENTS

Carrot Fries:
1 pound Carrots, washed and peeled
3 tablespoons Olive Oil
1 teaspoon Cumin
1 teaspoon Cinnamon
½ teaspoon Paprika
1 teaspoon Sea Salt

Cinnamon Maple Almond Dip:
⅓ cup JUSTIN’S® Maple Almond Butter
1 tablespoon Coconut Oil
1 teaspoon Cinnamon

DIRECTIONS

For the Carrot Fries:

1. Preheat the oven to 425°F.

2. Using a vegetable peeler, shave the carrots into thin strips.

3. Combine the carrots, oil, and spices in a large bowl and toss to coat.

4. Spread the carrot strips evenly on a baking sheet lined with parchment paper, trying not to let them touch (you might need two baking sheets).

5. Bake for 15 minutes.

6. Remove from the oven and flip the carrots over.

7. Bake for another 6-8 minutes or until crispy. Cool.

For the Cinnamon Maple Almond Dip:

1. To make the dipping sauce, combine JUSTIN’S® Maple Almond Butter, coconut oil, and cinnamon in a microwave safe bowl.

2. Heat for 30 seconds and stir well.

This Recipe Serves 4

INGREDIENTS

Carrot Fries:
1 pound Carrots, washed and peeled
3 tablespoons Olive Oil
1 teaspoon Cumin
1 teaspoon Cinnamon
½ teaspoon Paprika
1 teaspoon Sea Salt

Cinnamon Maple Almond Dip:
⅓ cup JUSTIN’S® Maple Almond Butter
1 tablespoon Coconut Oil
1 teaspoon Cinnamon

DIRECTIONS

For the Carrot Fries:

1. Preheat the oven to 425°F.

2. Using a vegetable peeler, shave the carrots into thin strips.

3. Combine the carrots, oil, and spices in a large bowl and toss to coat.

4. Spread the carrot strips evenly on a baking sheet lined with parchment paper, trying not to let them touch (you might need two baking sheets).

5. Bake for 15 minutes.

6. Remove from the oven and flip the carrots over.

7. Bake for another 6-8 minutes or until crispy. Cool.

For the Cinnamon Maple Almond Dip:

1. To make the dipping sauce, combine JUSTIN’S® Maple Almond Butter, coconut oil, and cinnamon in a microwave safe bowl.

2. Heat for 30 seconds and stir well.

This Recipe Serves 4

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