Perfect Sweet Potato Fries are the most healthy, crunchy, delicious fries. You’ll be excited to know they’re super easy, too.

You could get fancy and make parchment/baking paper cones with string, or serve in cute buckets.

However you present them Alexx hopes you love them as much as he and his family do.

Happy fries, no dodgy vegetable oil or deep frying in sight!

Here’s another Gluten and Casein Free recipe for the family

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 3-5 small sweet potatoes
• 1/3 cup tapioca flour or arrowroot powder (same same)
• 1/2 tsp sea salt (I’m a big fan of Celtic sea or fleur de sel)
• 1/4 to 1/3 cup olive oil, avocado oil or macadamia oil
• 1 whole egg white – Egg White Substitute: Aqua Faba liquid, strained from chic pea tin

Method:

1. Preheat oven to 200C / 400F and heat the olive oil in the tray, while you prepare your sweet potatoes. You may need two trays with 1/4 cup olive oil in each if your sweet potatoes are a bit big. KEY IS TO NOT OVERCROWD THE TRAY or they braise instead of frying. Too crowded a tray is the number one enemy of the crunchy chip.
2. Skin your sweet potato with a peeler if they’re rough or you prefer them that way. You can choose to leave the skin on if they are on the smooth side.
3. Cut your sweet potatoes long ways in 1cm thick slices, then cut each slice into 1cm thick batons.
4. Toss them through the egg white to coat them finely.
5. Toss them through the tapioca flour and pat off excess.
6. Pull out tray (you may have 2 trays depending on how many chips / just how big your sweet potatoes were) gently and place your chips on them in the hot oil, spaced apart by the same thickness that the chips are themselves – so at least a 1cm gap between chips.
7. Bake for about 30 mins – everyone’s oven is different so test a couple along the way and you’ll know when you’re done!
8. Take out and enjoy fresh out of the oven with baked chook, lamb shoulder, a yummy quinoa salad, or whatever else you fancy.

Tips:

Save the yolk for custard or a smoothie by popping it in an ice cube tray hole for later use

For more from Alexx Stuart, go to Low Tox Life