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The Perfect Sweet Potato Fries – Without Frying! Recipe

Cook Time30 mins
Total Time30 mins


  • 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 (save the yolk for custard or a smoothie by popping it in an icecube tray hole for later) – Egg White Substitute: Aqua Faba liquid, strained from chic pea tin


  • 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 were a bit bigger than mine. 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.
  • Skin your sweet potato with a peeler if they’re rough or you prefer them that way – I don’t peel them if they’re relatively smooth and not too holey. Too fussy and a waste of time when you lose all that good fibre!
  • Cut your sweet potatoes long ways in 1cm thick slices, then cut each slice into 1cm thick batons.
  • Toss them through the egg white to coat them finely.
  • Toss them through the tapioca flour and pat off excess.
  • 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.
  • 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!
  • Take out and enjoy fresh out of the oven with baked chook, lamb shoulder, a yummy quinoa salad, or whatever else you fancy.