Chicken Free Coconut Crispy Sweet Potato Fries
Sweet potato fries sound simple enough, but getting them genuinely crispy at home is where most recipes fall flat. This version cracks the code with a few smart moves: thoroughly drying the potato sticks, coating them in arrowroot starch, and baking them on a preheated wire rack so hot air circulates all the way around every fry. Melted coconut oil adds a subtle richness while helping the exterior turn deep golden and firm rather than soft and soggy. The spice blend of turmeric, ginger, and garlic powder gives each fry a warm, savory depth that makes them genuinely hard to stop eating. Serving them straight from the oven is key — that's when the edges are at their crispiest and the aroma is absolutely irresistible. A scatter of fresh parsley on top adds a little color and brightness to finish things off beautifully. These are the kind of fries that make you wonder why you ever bothered with the freezer bag version.
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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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