Lunch: Crunchy Carrot Fries

White rice flour gives these carrots a light, crispy crust, but you can skip it and just toss the carrots with the oil mixture, then bake for about 20 minutes total.

Ingredients

2 lb. large carrots
6 tbsp. white rice flour
6 tbsp. canola oil
2 tsp. garam masala
2 tsp. kosher salt

Instructions

Preheat oven to 450 degrees. Place a rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut carrots into French fry-size sticks, about 3 long. In a large bowl, toss carrots with rice flour to coat. Shake off excess flour and spread carrots, without crowding, in a single layer on prepared baking sheets. Bake 7 minutes.
Meanwhile, combine oil, garam masala, and salt in a large bowl. Gently toss carrots with oil mixture. Return carrots to sheet pan and bake until crisp-tender and lightly browned along edges, 10 to 15 minutes.

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