Crispy and delicious Gluten Free Sweet Potato Fries are the perfect side dish or snack! These homemade sweet potato fries are baked to perfection with crispy edges and tender insides. Pair them with your favorite dipping sauce.
Sweet potato recipes are great for those with Celiac disease or following a gluten-free diet since they are naturally gluten free. But did you know all potatoes are gluten free? You’ll love these other gluten free potato side dishes like Gluten Free Mashed Potatoes, Mexican Breakfast Potatoes, and Easy Vegan Potato Salad with Dill!
Jump to RecipeWhy this recipe works
This recipe is:
- Made with healthy simple ingredients
- Easy to prepare
- Vegan
- Gluten free
- Dairy free
Ingredients
Sweet potato
You will need 1 large sweet potato for this recipe. If you need to make more fries, you can double this recipe. Just make sure you use two baking trays so you can spread the fries out on the pan when baking.
Cornstarch
Tossing the fries in cornstarch before baking is the secret ingredient to making them perfectly crispy!
Avocado oil
I like using avocado oil since it has a high smoke point, but you can also use olive oil or vegetable for this recipe.
Garlic salt
Garlic salt is one of my favorite seasonings! If you don’t have garlic salt you can substitute for garlic powder and salt.
See the recipe card below for a full list of ingredients and measurements.
Instructions
Preheat the oven to 400ºF and line a baking sheet with parchment paper or aluminum foil. Spray or coat with 1 teaspoon of oil.
To cut potatoes for sweet potato fries:
- Decide if you want to leave the peel on or not.
- Cut the potatoes into ¼” thick slabs.
- Next, cut each slab into ¼” wide by ¼” thich fries.
Cut the fries into a uniform size for even cooking.
After cutting the fries, sprinkle them with cornstarch. Toss until the fries are evenly and lightly coated.
Drizzle the fries with avocado oil and garlic salt until there are no powdery spots remaining.
Arrange the fries in a single layer on a sheet pan with no overcrowding.
Bake for 18 minutes and then flip the fries so they cook on all sides. Arrange the fries in even layers again, making sure no areas are overcrowded.
Return fries to the oven for an additional 10-15 minutes, or until fries are crispy.
Sprinkle with any other seasonings to taste (like cayenne pepper for spice or a dash of salt for extra flavor) and enjoy warm!
Serving Suggestions
Pair your crispy sweet potato fries with these other dishes for a perfect meal!
- Simple Arugula and Spinach Salad
- Gluten Free Chicken Meatballs
- Healthy Brunch Burger
- Pork Tenderloin with Balsamic Fig Glaze
Variations
You can change up the spices on your sweet potato fries to suit your tastes. Try these seasoning variations!
- Truffle flavored - replace the avocado oil with truffle oil for truffle flavored sweet potato fries.
- Spice it up - Toss the fries with cayenne pepper, or make a sriracha mayo for dipping.
- Warm spices - Spices with a warm flavor like cumin, chili powder, and paprika go great with sweet potatoes.
Expert Tips
- Use uniform cuts. The closer and more similar in size cuts will allow an even bake.
- Use a large baking sheet. This helps give the french fries lots of space to get crispy.
- Don’t crowd the pan. Leaving space around each fry helps them to get crispy and not steam while cooking
- How to store. These fries are best served right away. You can store them in an airtight container in the refrigerator for 2-3 days, however they may become mushy on reheating.
Frequently Asked Questions
Are sweet potatoes gluten free?
Yes! Sweet potatoes are naturally gluten free, so most sweet potato fries should also be gluten free as long as the rest of the ingredients are also gluten free.
Can I use regular potatoes?
Yes! You can swap the sweet potatoes for russet potatoes to make regular fries instead since all potatoes are gluten free.
Do I have to peel the sweet potato?
No, you can leave the skin on or choose to peel if you want. The skin will cook and become crispy in the oven so I like leaving the skins on.
Related Recipes
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Gluten Free Sweet Potato Fries
Equipment
- cutting board
- sharp knife
- Baking Sheet
Ingredients
- 1 large sweet potato peeled or not peeled
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil
- ½ teaspoon garlic salt
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper or aluminum foil. Spray or coat with 1 teaspoon of oil.
- If desired, peel the sweet potato (I prefer to keep the peel on!).
- Next, cut the potato into fry-shaped pieces. First cut the ¼” thick slabs and then cut each slab into ¼” wide by ¼” thich fries. The closer and more similar in size cuts will allow an even bake.
- Sprinkle sweet potato fries with the cornstarch. Toss until the fries are evenly and lightly coated. Drizzle the fries with avocado oil and garlic salt until there are no powdery spots remaining.
- Arrange the fries in a single layer, with no overcrowding. Bake for 18 minutes and then flip the fries so they cook on all sides. Arrange the fries in even layers again, making sure no areas are overcrowded. (This can cause the fries to not cook evenly and either overcook or become mushy)
- Return fries to the oven for an additional 10-15 minutes, or until fries are crispy.
- Sprinkle with any other seasonings to taste (like cayenne pepper for spice or a dash of salt for extra flavor) and enjoy warm!
Notes
- Use uniform cuts. The closer and more similar in size cuts will allow an even bake.
- Use a large baking sheet. This helps give the french fries lots of space to get crispy.
- Don’t crowd the pan. Leaving space around each fry helps them to get crispy and not steam while cooking
- How to store. These fries are best served right away. You can store them in an airtight container in the refrigerator for 2-3 days, however they may become mushy on reheating.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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