Lactose Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are something of a holy grail, and this recipe genuinely delivers. The secret is a combination of arrowroot starch, thoroughly dried potato sticks, and a preheated wire rack that lets hot air circulate all the way around each fry. Coconut oil brings a subtle richness and helps the edges turn deep golden without any dairy in sight, making this naturally free from the lactose that sneaks into so many restaurant-style fries through butter or cream-based dips. Turmeric, ginger, and garlic powder give every bite a warm, savory depth that makes these feel way more interesting than a plain salted fry. The technique matters here — uniform cuts, a single layer with gaps, and a mid-bake flip all work together to get that firm, dry crunch you're after. Finish with a scatter of fresh parsley and serve immediately while they're still hot and crispy.
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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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