Carrageenan Free Coconut Crispy Sweet Potato Fries
Sweet potato fries sound simple enough, but getting them genuinely crispy — not soggy, not limp — takes a little strategy, and this recipe nails it. Patting the potato sticks completely dry, coating them in melted coconut oil and arrowroot starch, and sliding them onto a preheated wire rack are the three moves that make all the difference. The arrowroot creates a light, crackly shell while the coconut oil adds a subtle richness that pairs beautifully with the warm notes of turmeric, ginger, and garlic powder. For anyone navigating carrageenan concerns, the ingredient list here is refreshingly clean — no processed dairy alternatives, no thickened sauces, nothing that typically hides that additive. Every component is straightforward and whole, so you know exactly what you're eating. A scatter of fresh parsley at the end adds a pop of color and brightness that makes these feel just a little fancy for a weeknight side. Serve them straight from the oven while they're still crackling and you will not have leftovers.
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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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