Sweet potato fries are so hard to make crispy when you’re making them yourself and trying to avoid gluten. I’ve tried so many times and they either stick to the pan, burn on one side, stick together, or are limp and unappetizing.
I don’t have an air fryer and I’m not going to run out and buy one just to make this one recipe. Perfect for dipping in chipotle mayo and pairing with vegan or grass fed burgers, or my crispy baked cod. Don’t worry, I’ll blog about those recipes soon!
After much trial and error I am happy to say I finally nailed this recipe for sweet potato fries that are crispy on the outside, yet soft on the inside.
2 very large sweet potatoes, or 4 small to medium
2 tbsp arrowroot or tapioca flour (may be called starch)
2 tbsp brown rice flour
1 tsp sea salt
1 tsp chilli powder, or each of garlic and onion powder (depend on what flavour you feel like)
1/4 cup avocado oil or olive oil
Peel sweet potatoes and cut into fries ( larger, thicker fries seem to yield better results for me).
Soak fries in water for 1 hour.
Meanwhile, preheat the oven to 400°F and grease a large stoneware pan. Alternatively, you can use a parchment lined sheet pan but stoneware works best. Set the prepared pan aside.
Drain fries and pat dry with a clean towel.
In a large bowl, toss the fries in the oil.
In a small dish, combine together the brown rice flour, arrowroot or tapioca flour, salt, and spices.
In a large container with a lid, add the fries and the flour and spice mixture. Place the lid on and give them a shake to coat them well with the flour and seasonings.
Lay out the fries on your prepared sheet pan, being careful not to overlap them.
Bake at 400°F for 40 minutes. If using a parchment lined sheet, you will likely need to flip them halfway through. Check occasionally to ensure they are not burning.