I’m so excited to share this recipe with all of you because I think you are really going to love it! I have discovered a way to get perfectly crisp sweet potato fries just like you get in a restaurant. They are gluten free, paleo and autoimmune protocol compliant! Burger night will never be the same! This method works for any and all veggies so the possibilities for crispy fries are endless. If you have tried my cooking method for salmon then you know a nice coating of arrowroot or tapioca flour makes all the difference in achieving a nice golden crisp coating. When I was making salmon the other day the idea of tossing veggie fries with arrowroot or tapioca flour popped into my head. I gave it a shot and the outcome was the best sweet potato fries I have ever had. The only thing that would make these fries better is some ketchup of course. As you know tomatoes are a no-no on the autoimmune protocol so if you are looking for something to fill the void I recommend you try my Beet + Carrot Ketchup. Or, if you are looking for something a little fancier an egg-less avocado aioli is perfect. The recipe is included below. Enjoy!
- 2 medium sized sweet potatoes or and root vegetable
- 2 Tbsp avocado or melted coconut oil
- ¼ cup arrowroot or tapioca flour
- 1 medium sized avocado
- 1 Tbsp fresh squeezed lemon juice
- 1 tsp + ¼ tsp sea salt
- 1 Tbsp + 1 tsp garlic powder
- 1 Tbsp olive oil
- Optional: you can change any seasoning out for the garlic powder or omit completely
- Wash and slice sweet potato into even sized pieces.
- Place cut sweet potato in bowl and toss with avocado or melted coconut oil and toss well.
- Add arrowroot or tapioca flour along with 1 tsp sea salt, 1 Tbsp garlic powder and toss well to ensure all potato slices are coated.
- Lay potato slices out on a pan so they are not overlapping too much. I like to use two pans and then rotate half way through cooking.
- Bake in the oven at 425 for 15-20 min checking often and flipping slices. Cook time will depend on how skinny your slices are. As soon as they start to brown and get crisp they are ready.
- For the egg-less lemon garlic avocado aioli add 1 avocado to a food processor (I like to use my mini one for this) along with 1-2 Tbsp olive oil (start with 1 and add more if needed), ¼ tsp sea salt, 1 Tbsp lemon juice and 1 tsp garlic powder.
- Mix until all avocado is blended in and serve.