My family is absolutely OBSESSED with sweet potato fries. I have seen so many different ways to make them. Some require skinning the potato, letting them dry or adding corn starch. My theory, as always is the simpler, the better. After much practice, I figured out the best way to make crispy sweet potato fries that taste great, keep the peel and I don’t have to mess around with stuff like corn starch. I do my best to avoid as much processed food as possible. These sweet potato fries are perfect for a Whole 30 Diet. This crispy garlic chili sweet potato fries recipe is something I wind up making at least once a month. You could even make large batches ahead of time. Just warm them up in the oven or toaster oven to keep that yummy crispiness!
Cutting the sweet potatoes is always an important part. Cut them too thin and they might burn, cut them too thick and they might get soggy. I do my best to stick to the average size fry. Like I said, I also prefer to leave on the skin. There added nutrients by doing it this way.
4 small sweet potatoes
2 Tablespoons olive oil
1 tsp garlic salt
1 tsp chili powder
1/2 tsp paprika
These fries are super easy to make, and go great with Wild Rice Burgers. It’s the perfect weekend meal! Plus you can totally get creative. Top them how you want, change up the flavors a bit and make them totally your own!