Xanthan Gum 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 with a golden, lightly spiced coating that shatters just enough when you bite in. The secret is arrowroot starch — a clean, grain-free thickener that creates that satisfying crunch without any gums or additives that can sneak into store-bought seasoning blends or pre-made fry coatings. Melted coconut oil helps the starch adhere and encourages deep browning, while turmeric, ginger, and garlic powder give every fry a warm, savory depth that makes plain ketchup feel almost too simple. Patting the sweet potatoes completely dry before tossing them is a step worth taking seriously — moisture is the enemy of crispiness, and a few extra seconds with the paper towels makes a real difference. Baking them on a wire rack set over a hot sheet pan means hot air circulates underneath from the start, so the fries roast rather than steam. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole plate look as good as it tastes. Serve them straight from the oven while they're 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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