6 large rainbow carrots or regular carrots
2 tbsp avocado oil
2 tbsp tapioca flour
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp ground sage
1 tsp sea salt
1/4 tsp black pepper
Preheat oven to 435 degrees Fahrenheit.
Make sure the carrots are dry before cutting into fries. Trim the tops and end and cut each carrot lengthwise in half. Cut those pieces in half crosswise, then cut the wedges into thirds to create fry-size sticks. Toss the carrot fries with the avocado oil in a large bowl, using hands to thoroughly coat.
In a small bowl combine the tapioca flour, garlic powder, coriander, sage, salt, and pepper and stir well. Pour the tapioca mixture over the carrots and use hands to toss thoroughly until all the flour has been absorbed by the oil.
Arrange the carrots on two baking sheets, making sure they are evenly spaced and not touching at all. Bake for 12 minutes, flip the fries, rotate the pans between the top and bottom racks of the oven. Bake for another 12-15 minutes, until the fries are lightly browned and crispy.