I can’t say no to fries. They are my weakness. I don’t eat much fast food, but when Adam waves a crisp french fry or sweet potato fry under my nose, I can’t help it, I bite. Over the years, I’ve made a lot of sweet potato fries at home and I could never get them crispy on the outside-until now. I’m here to share my little secret about how to make CRISPY Vegan Sweet Potato Fries. This recipe uses simple ingredients but does require a little planning ahead. That being said, it is totally worth it. No more soggy homemade fries for you, only crispy from here on out.
why do you need to soak your sweet potatoes?
I did a lot of research before creating this recipe about how to make crispy fries. A lot of research. And I found the best results started with soaking potatoes (peeled and cut) in water for at least one hour. Soaking the sweet potatoes draws the excess starch out of the potatoes which enables them to have a crispy outside once baked. Soaking the potatoes also keeps the sweet potatoes softer on the inside. Although soaking helps to crisp up your fries, cutting your fries as close to 1/4″ helps with the process. Side note, I did get out Adam’s measuring tape to measure my fry size at first, and then I eyeballed it. But this is when a potato cutter would come in handy.
The great thing about the soaking process for these gluten free sweet potato fries is that they can soak for longer than 1 hour. So you could do some prep before work in the morning (cut and peel the potatoes), and leave them soaking in a bowl throughout the day. Then when you return from work the waiting part is over and you can begin preparing these healthy fries for the oven. I love a recipe that can be partially prepared ahead of time, then you aren’t in the kitchen for hours in the evening.
healthy fries for the Picky Husband
The Picky Husband dislikes sweet potatoes. He’s just not a fan. But he loves ordering sweet potato fries from Triple O’s. Confusing, right? So he must sort of like them? Apparently, when I cook/bake sweet potatoes at home they are kind of soggy and the texture is just off when compared to the deep-fried fries at the fast-food joints. I wasn’t expecting Adam to like these gluten free sweet potato fries because I know he is picky. But he loved them.
The texture of the inside and crispness of the outside was just what he likes in a fry. Shockingly, these healthy fries are Picky Husband Approved! And I recently learned that sweet little Pip loves yams as well. So I’ve shared little pieces with him. But then his paw will just magically keep floating up to my hand for more… Between Adam requesting these healthy fries quite often and Pip’s demanding attitude when I’m taking a bite, I’d say this recipe is a success.
here are a few reasons why I love these crispy vegan sweet potato fries, so listen up!
- I love fries. And the fact that I feel I have mastered making homemade vegan sweet potato fries is a dangerous and glorious thing. I could have these fries every day if I wanted. This process also works on regular potatoes, they just require a few minutes more of baking. But the steps are the same!
- These healthy fries use simple ingredients. All you need are sweet potatoes, oil, garlic powder and arrowroot powder or corn starch. Add different seasonings if garlic powder isn’t for you but for me garlicky baked fries are where it’s at.
- The important steps in making these fries are not the garlic powder, it’s the soaking of the fries, cutting the fries nice and small (1/4″ in width), and coating them evenly in the oil and corn starch. Lastly, when you are laying the fries on the baking sheet before baking them, they need to lay flat and there needs to be ample room between each fry in order to crisp.
If you are a fry fan, like me, I think you will be so pleased with this recipe. With a few simple steps, you can make your own healthy fries in your kitchen for dinner every night of the week. After cutting, soaking, tossing and baking these vegan sweet potato fries, you are left with a toasty outside and soft inside, just like from a restaurant. It’s a recipe I feel confident anyone can create and most people will love.