Rice Free Coconut Crispy Sweet Potato Fries
Sweet potato fries that actually crisp up in the oven — not just go limp and sad — are a rare and beautiful thing, and this recipe nails it. The secret is a combination of arrowroot starch (not cornstarch, not flour, not anything grain-based) and a preheated wire rack that lets hot air circulate under every single fry. Coconut oil adds a subtle richness while turmeric, ginger, and garlic powder give the whole batch a warm, golden depth that makes plain fries feel almost exotic. Patting the sweet potatoes completely dry before tossing them is a small step that makes a huge difference — moisture is the enemy of crunch, and this recipe takes that seriously. For anyone navigating a grain-free or rice-free lifestyle, the coating here is completely clean: arrowroot starch is derived from a tropical root and brings that satisfying crispness without any of the usual starchy fillers to worry about. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Serve them straight from the oven while they're at peak crunch — these are not fries that wait around.
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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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