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    Home » Recipes » Recipes

    August 19, 2018 12 Comments

    Carrot Fingers

    2.0K shares
    Jump to Recipe

    Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, so crispy, so dippable, so yummy!

    Carrot Fingers! Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. #itdoesnttastelikechicken #veganrecipes #vegankids

    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 Fingers! Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. #itdoesnttastelikechicken #veganrecipes #vegankids

    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.

    Carrot Fingers! Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. #itdoesnttastelikechicken #veganrecipes #vegankids

    To Make Carrot Fingers:

    Grab three medium bowls.

    Bowl 1: add the flour.

    Bowl 2: mix together the water, chia, and maple syrup.

    Carrot Fingers! Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. #itdoesnttastelikechicken #veganrecipes #vegankids

    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.

    Carrot Fingers! Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. #itdoesnttastelikechicken #veganrecipes #vegankids

    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! Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. #itdoesnttastelikechicken #veganrecipes #vegankids

    Print Recipe
    5 from 8 votes

    Carrot Fingers

    Fish fingers? No thank you. Chicken fingers? Pssshhhh. Carrot Fingers? Um yes please, I'll eat the entire tray to myself, thanks! 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. 
    Adapted from my Crispy Buffalo Cauliflower.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course, Snack
    Cuisine: American, Canadian
    Servings: 4
    Calories: 232kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • OVEN: Preheat your oven to 375F (190C). Line a baking sheet with parchment paper.
      AIR FRYER: 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: 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

    Calories: 232kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Sodium: 551mg | Potassium: 343mg | Fiber: 5g | Sugar: 9g | Vitamin A: 13240IU | Vitamin C: 10.4mg | Calcium: 68mg | Iron: 9.5mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam

    « Thai Mango Chickpea Curry
    35 Vegan Recipes for Kids »

    Reader Interactions

    Comments

    1. Sonya says

      March 19, 2021 at 3:39 pm

      5 stars
      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.

      Reply
    2. Sondra Murray says

      January 23, 2021 at 6:58 pm

      5 stars
      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!

      Reply
    3. Heather H. says

      January 19, 2021 at 5:30 pm

      Hi! Can we use the super easy time saver of those bagged 'baby carrots'? Thanks for your answer! Cheers! Chef Heather

      Reply
      • Sam Turnbull says

        January 22, 2021 at 12:01 pm

        Absolutely!

        Reply
        • Chef Heather says

          January 22, 2021 at 3:41 pm

          Thank you!

    4. Melissa says

      July 06, 2020 at 4:53 pm

      5 stars
      Amazing recipe! I used about 3/4 cup of nut crumbs instead of the corn flakes and it turned out great!

      Reply
    5. Sonya Davidson says

      August 20, 2018 at 3:59 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:02 am

        So great that you tried it so quickly and I am thrilled you loved it so much, Sonya! 🙂

        Reply
    6. Carla says

      August 19, 2018 at 11:23 pm

      5 stars
      Hello Nicole,
      I would try Cashew or almonds or whatever you like.

      KR
      Carla

      Reply
    7. Nicole Olivares says

      August 19, 2018 at 10:37 pm

      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?

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:01 am

        Yes, that should work just fine. Enjoy!

        Reply
        • Nicole says

          August 22, 2018 at 11:04 am

          Thank you!

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