Paraben 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 every single time. The secret is a combination of arrowroot starch, a screaming-hot wire rack, and coconut oil — together they create a dry, golden exterior that holds its crunch instead of going limp the moment it hits the plate. Turmeric, ginger, and garlic powder give each fry a warm, savory depth that makes them genuinely hard to stop eating. For anyone navigating paraben sensitivities, the ingredient list here is refreshingly clean — whole sweet potatoes, a handful of spices, and nothing processed or synthetic in sight. Parabens can sneak into packaged seasonings and pre-made frozen fries in ways that are frustratingly hard to track, so making these from scratch puts you fully in control. A scatter of fresh parsley at the end adds a little brightness and color without complicating anything. Serve them straight from the oven while they're at peak crispiness and watch them disappear 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
- 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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