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plate of air fried carrots, seasoned with garlic, paprika, and furikake. Served with a side of wasabi aioli

Air Fryer Carrot Fries with Wasabi Aioli

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  • Author: Honey Glazed Heritage
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Category: Snacks
  • Method: Air Fryer
  • Cuisine: Asian


These air fryer carrot fries are every bit as irresistible as their traditional French fry counterparts. Tossed with olive oil and then seasoned with garlic powder and paprika before being popped in the air fryer, they are golden with crispy ends that so satisfying. And when sprinkled with flaky Furikake and dipped in this punchy wasabi aioli? You won’t miss French fries.


Units Scale

For the carrot fries:

  • 68 large carrots, about 1lb, peeled and cut into thin strips
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon furikake seasoning, for topping

For the wasabi aioli:

  • 1/4 cup mayonnaise
  • 1/2 teaspoons wasabi paste (adjust to taste)
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon light squeeze of a fresh lemon
  • 1 garlic clove, minced


1. Preheat the Air Fryer and prepare the carrots: Preheat your air fryer to 400°F (200°C) for about 5 minutes. Wash and dry the carrots. Use a vegetable peeler to remove the firm, outer skin. Cut off the roots and any blemished ends. Slice into thin strips that are about 3 inches long, 1/4 inch – 1/2 inch thick, similar in height and width to a McDonalds fry.

In a large bowl, toss the carrot strips with the olive oil, garlic powder and paprika. Make sure they are evenly coated with the seasoning.

2. Cook the carrot fries. Place the seasoned carrot strips in the air fryer basket, in a single layer (or as close as you can get to a single layer). Try not to overcrowd too much if you can avoid it. You may need to cook them in batches if your air fryer is small.

Cook the carrot fries at 400°F (200°C) for 12-13 minutes, shaking the basket halfway through the cooking time to ensure even crisping. I shook my basket at the 7 minute mark.

3. Prepare the wasabi aioli. While the carrot fries are cooking, mix together the mayo, wasabi paste, soy sauce, rice vinegar, lemon juice, and minced garlic. If you aren’t sure about wasabi or never tried it before, start with 1/4 teaspoon, taste and adjust the amount of wasabi to your preferred level of spiciness. I used a half teaspoon of wasabi paste and that was enough for me to get that punch without being too overwhelming.

4. Furikake it and serve. Once the carrot fries are golden brown and crispy on the ends, remove them from the air fryer. Transfer to a serving plate and sprinkle the furikake on top. Serve hot with the wasabi aioli on the side for dipping.