Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, so crispy, so dippable, so yummy!
I was craving a crispy crunchy snack on the healthier side of things and I thought of my Crispy Buffalo Cauliflower recipe, but as someone who is always on a food adventure, I wanted to try something new. I wondered if carrots would be the answer... and let me tell you, these carrot fingers are 100% the answer I was looking for.
Carrot sticks are coated in a savoury seasoned crispy corn flake crust with a hint of maple syrup sweetness. Baked to crunchy golden perfection, these are anything but plain old carrot sticks, these carrot fingers are addictively scrumptious! The perfect kid-friendly and adult-friendly snack. Serve along with your favourite sauce for dipping, and don't be surprised when the entire tray is gone in lightning speed.
To Make Carrot Fingers:
Grab three medium bowls.
Bowl 1:Â add the flour.
Bowl 2:Â mix together the water, chia, and maple syrup.
Bowl 3:Â add the corn flakes, garlic powder, onion powder, and salt to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
Peel the carrots and cut them into finger sized pieces so that all of the carrot sticks are roughly the same size. Take a handful of carrot sticks at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Lay them on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the carrots until you have used up all of your ingredients.
Bake 25 - 30 minutes, until golden brown and crusty, and the carrots are cooked. You can test doneness by piercing a carrot with a knife to see if it's tender all the way through. Serve the carrot fingers with whatever sauce you desire, such as ketchup, Vegan Blue Cheese Dip, Cashew Caesar Dressing.
Carrot Fingers
Adapted from my Crispy Buffalo Cauliflower.
Ingredients
- 4 - 6 medium carrots,, peeled and cut into fingers *see instructions
Bowl 1:
- ½ cup all-purpose flour, or all-purpose gluten-free flour blend
Bowl 2:
- ¾ cup warm water
- 2 tablespoons ground chia or ground flax
- 1 tablespoons maple syrup or agave
Bowl 3:
- 4 cups corn flakes cereal
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- OVEN:Â Preheat your oven to 375F (190C). Line a baking sheet with parchment paper.AIR FRYER:Â Preheat your air fryer to 350F (180C).
- Grab three medium bowls. Bowl 1: add the flour. Bowl 2: mix together the water, chia, and maple syrup. Bowl 3: add the corn flakes, garlic powder, onion powder, and salt to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
- Peel the carrots and cut them into finger sized pieces so that all of the carrot sticks are roughly the same size. Take a handful of carrot sticks at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Lay them on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the carrots until you have used up all of your ingredients.
- OVEN:Â Bake 25 - 30 minutes, until golden brown and crusty, and the carrots are cooked. You can test doneness by piercing a carrot with a knife to see if it's tender all the way through. Serve the carrot fingers with whatever sauce you desire.AIR FRYER: Air fry 20 - 24 minutes, stopping to gently turn the carrot fries halfway through, until golden brown and crusty, and the carrots are cooked. You can test doneness by piercing a carrot with a knife to see if it's tender all the way through.Serve the carrot fingers with whatever sauce you desire such as ketchup, Vegan Blue Cheese Dip, Cashew Caesar Dressing.
Nutrition
Bon appetegan!
Sam
Sonya says
I made these before and posted. But happy to have found this recipe again. I really admire your talent to create wonderful recipes and was wanting to know which of your cookbooks is this recipe in? Thanks so much.
Sondra Murray says
I used a mix of carrots and dikon radish that I needed to use up.
I also used panko crumbs and almond flour for the breading mix...we never have cereal in the pantry.
Added hot sauce to the flax mixture because we like spicy snacks.
They turned out great.
I'm going to try parsnips the next time.
Thanks for the recipe!
Heather H. says
Hi! Can we use the super easy time saver of those bagged 'baby carrots'? Thanks for your answer! Cheers! Chef Heather
Sam Turnbull says
Absolutely!
Chef Heather says
Thank you!
Melissa says
Amazing recipe! I used about 3/4 cup of nut crumbs instead of the corn flakes and it turned out great!
Sonya Davidson says
I tried this recipe the same day i got the email and you are a talented mind for recipes. This is delicious and guilt free snacking. I didnt have ground chia so i used my whole chia seed but allowed it to rest in the water to plump up. It clung nicely to the floured carrot. So good. Ty. Im thinking i need to explore your cookbooks very soon im impressed. Cheers!
Sam Turnbull says
So great that you tried it so quickly and I am thrilled you loved it so much, Sonya! 🙂
Carla says
Hello Nicole,
I would try Cashew or almonds or whatever you like.
KR
Carla
Nicole Olivares says
I have severe food allergies and it is impossible for me to find a cereal I could use. Do you think I could substitute panko crumbs?
Sam Turnbull says
Yes, that should work just fine. Enjoy!
Nicole says
Thank you!