Low Histamine Crispy Sweet Potato Fries
Sweet potatoes are a naturally low-histamine staple, and turning them into golden, oven-baked fries is one of the most satisfying ways to enjoy them. The real trick here is the cornstarch coating — it pulls moisture away from the surface so the fries develop genuinely crispy edges in the oven rather than steaming into something soft and disappointing. A wire rack set over the baking sheet takes that idea even further, letting hot air circulate all the way around each piece. Garlic powder, dried thyme, and sea salt keep the seasoning simple and flavorful without reaching for anything fermented, aged, or otherwise problematic. Flipping halfway through and giving them a short rest on the rack after baking are the two small steps that make a big difference in the final texture. A scatter of fresh parsley at the end adds a bright, clean finish that feels a little more special than your average side dish. This recipe serves four, so it's easy to pull together on a weeknight or set out as a crowd-pleasing snack.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled
- 3 tbsp olive oil
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp dried thyme
- ¾ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and set aside.
- 2
Cut the peeled sweet potatoes into sticks about 1/4 inch wide and 3 inches long, keeping them as uniform as possible so they cook evenly.
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