Barley Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are genuinely worth getting excited about. The secret here is a combination of arrowroot starch and a preheated wire rack, which pulls moisture away from the fries and lets hot air circulate all around them for that satisfying crunch. Coconut oil adds a subtle richness, while turmeric, ginger, and garlic powder give every bite a warm, golden depth that makes plain fries feel like a distant memory. Because every ingredient in this recipe is naturally free of barley and barley derivatives, there's no need to scrutinize labels or worry about hidden grain-based coatings — a real relief when so many seasoned frozen fries or restaurant versions can't say the same. The technique matters as much as the ingredients: patting the sweet potatoes completely dry before tossing them is a small step that makes a big difference in the final texture. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Serve them straight from the oven while they're still firm and hot — these are at their absolute best the moment they hit the plate.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 3 medium), peeled
- 2 tbsp arrowroot starch
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place a wire rack on a large baking sheet and set it in the oven. Preheat the oven to 425°F (220°C) with the rack inside — starting the fries on a hot surface helps the undersides crisp rather than steam.
- 2
Cut the peeled sweet potatoes into sticks about 1/4-inch thick and 3 inches long, keeping the pieces as uniform as possible so they cook evenly.
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