Chestnut Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven feel like a small miracle, and this version delivers on that promise with a smart combination of arrowroot starch and melted coconut oil. The starch creates a light, crackly coating while the coconut oil encourages deep golden edges — no deep fryer, no mystery ingredients, no tree nut derivatives hiding anywhere in the lineup. Turmeric, ginger, and garlic powder give every fry a warm, savory backbone that makes them genuinely hard to stop eating. The technique matters here: starting the fries on a preheated wire rack means hot air circulates underneath from the very first minute, so you get that firm, dry texture instead of a soggy bottom. Patting the sweet potatoes completely dry before tossing them is the other non-negotiable step, and it takes about thirty seconds of effort for a noticeably better result. Finish with a scatter of fresh parsley and a pinch of extra salt, and you have a side dish or snack that looks and tastes like it came from somewhere far fancier than your own oven.
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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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