Legume Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — feel like a small miracle, and this recipe delivers exactly that. The secret is a combination of arrowroot starch, melted coconut oil, and a preheated wire rack that lifts the fries off the pan so hot air circulates all the way around them. Patting the potatoes completely dry before tossing them is a step worth taking seriously; it's what separates genuinely crunchy edges from a soggy disappointment. Turmeric, ginger, and garlic powder give every bite a warm, aromatic depth that makes these feel far more interesting than your average side dish. The whole ingredient list is naturally free of beans, lentils, peas, and any legume-derived starches or flours — arrowroot comes from a root, not a pod, so it does the coating job without any of the usual concerns. Scatter fresh parsley over the top right before serving and you've got something that looks as good as it tastes. These are best eaten straight off the rack while they're still hot and at peak crunch.
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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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