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 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 You’ll Love These Crispy Sweet Potato Fries
- There is no need to run to the nearest fast food joint when the craving for crispy sweet potato fries hit- now you can make you own and they will turn out so good. The bonus is that these are healthy fries compared to the fast food ones and they sure hit the spot
- You can use this recipe for any type of potato, russet, yam or sweet potato. Either way, follow the same process and you will be left with crispy sweet potato fries
- 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 is where it’s at for me.
- The important thing to keep in mind when making these gluten free sweet potato fries is 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 to ensure crispiness.
Why Do You Need To Soak 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 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.
For More Vegan Sides, Try These:
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. After cutting, soaking, tossing and baking these crispy sweet potato fries, you are left with a toasty outside and soft inside. It’s a recipe I feel confident anyone can create and most people will love. But you might just need to double it to avoid any fighting with the family.
vegan sweet potato fries
- 3 small sweet potatoes (peeled and sliced into 1/4″ sticks)
- 3 tbsp avocado oil
- 3 tbsp arrowroot powder (or corn starch)
- 1 1/2 tsp garlic powder
- 1/4-1/2 tsp sea salt
- Wash and peel the potatoes. Cut the sweet potatoes into ¼” sticks. Then soak the sweet potato sticks in a bowl of water for at least 1 hour and up to overnight.
- Once the sweet potatoes have been soaking for a least 1 hour, drain the water and remove any excess water off the potatoes with a towel. They don’t have to be completely dry.
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Add the dried off sweet potatoes to a large plastic Ziploc or a reusable silicone bag (like a stasher bag). Add the oil, then the arrowroot powder and then the garlic powder. Shake and toss the ingredients around until the potatoes are completely covered. Add half of the salt and thoroughly mix in.
- Place the potatoes on the baking sheet and spread them out evenly. They should all lay flat, side by side, not piled on top of one another. This is key for them to bake evenly. Bake them for 17 minutes.
- After 17 minutes, remove them from the oven and flip them. They should start looking browned at this point. Put them back in the oven for another 5-10 minutes (mine were good after 7).
- Remove them from the oven and let them cool for a few minutes. Add more salt if desired. Then serve with ketchup or your favourite dipping sauce.