Carrot Fingers

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: 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.

4.43 from 7 votes

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Carrot Fingers

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

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.

Course: Main Course, Snack

Cuisine: American, Canadian

Servings: 4

Calories: 232 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 4 - 6 medium carrots, peeled and cut into fingers *see instructions

Bowl 1:

• 1/2 cup all-purpose flour or all-purpose gluten-free flour blend

Bowl 2:

• 3/4 cup warm water
• 2 tablespoons ground chia or ground flax
• 1 tablespoons maple syrup or agave

Bowl 3:

• 4 cups corn flakes cereal
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

US Customary - Metric

Instructions

1. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. 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.
   

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