Low Iodine 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 satisfying crunch in every bite. The secret is a combination of thoroughly dried potato sticks, a light coating of arrowroot starch, and a preheated wire rack that lets hot air circulate all the way around each fry — no soggy bottoms here. Coconut oil brings a subtle richness while turmeric, ginger, and garlic powder layer in warm, savory depth that makes these anything but plain. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient on the list is straightforward and plant-based, with no seafood, dairy, or iodized salt in sight. Using fine sea salt keeps things on the right side of the guidelines, and the whole dish comes together with pantry staples that are easy to source and verify. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the plate look as good as it tastes. Serve them straight from the oven while they're still crackling — they're the kind of side dish that disappears fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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