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Crispy sweet pot fries

Crispy Golden Sweet Potato Fries

It's possible! There's a sneaky little trick to turn usually-soft-and-floppy sweet potato 'chips' into crispy little fries.


2 cups golden sweet potato, cut into relatively even thin or thick 'fries' (use a slicing gadget with a suitable blade)

2 tbsp arrowroot powder (here's a good one)

A splash of organic olive oil (or other healthy cooking oil. Melrose Health have lots of options)

Mineral salt (this Aussie one is my fave)

Handy items to have


  1. Pre-heat the oven to 180 degrees Celsius and line an oven tray with baking paper

  2. Use paper towel to gently dab the sweet potato slices to remove excess moisture

  3. In a plastic bag add the sliced sweet potato, arrowroot and salt then shake gently until the arrowroot seems to be evenly covering the sweet potato

  4. Spread the olive oil out over the sheet of baking paper on the oven tray then spread the sweet potato slices across ensuring they all get some oil on them

  5. Place the tray in the oven and bake for 10 mins, check on the fries and move any around that are starting to brown, swapping places with those that need more browning, pop back in the oven for another 5-10mins until all slices have some brown and appear to be cooked well and crispy on the outsides. Note that they will stick together if touching because arrowroot is sticky when cooked. This is fine, just gently pull apart as needed.

  6. Once cooked, remove from the oven and allow to cool. Serve with a juicy steak or turn into Loaded Fries (recipe coming soon)

Questions or comments about this recipe?

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