Ingredients
Scale
- 1 lb large whole carrots, peeled and trimmed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley and grated parmesan for garnish
Instructions
- Peel your carrots and cut them into 3-inch chunks. Place them in a large pot of boiling salted water. Boil the carrots for about 10-12 minutes, or until they are fork-tender but not falling apart. Drain the carrots and pat them completely dry with a paper towel. Drying them is essential for achieving that viral extra-crispiness.
- Place the dried carrot chunks on a flat surface or directly onto a piece of parchment paper. Use the bottom of a heavy glass or a small mason jar to gently press down on each carrot piece until it is flattened to about 1/4 inch thickness. Be careful not to smash them so hard that they break into tiny pieces.
- In a small bowl, whisk together the olive oil, honey, garlic powder, smoked paprika, salt, and pepper. Use a pastry brush or a spoon to coat both sides of each smashed carrot with the honey glaze. Ensure every nook and cranny is covered, as the sugars in the honey will help create those charred, crispy edges in the air fryer.
- Preheat your air fryer to 400°F (200°C). Place the carrots in the air fryer basket in a single layer, ensuring they do not overlap. You may need to cook in batches depending on the size of your air fryer. Air fry for 12-15 minutes, flipping halfway through, until the edges are dark golden brown and crispy. Serve immediately while hot.
- Cook Time: 35 minutes