The Perfect Sweet Potato Fries

No-Burn Baked Sweet Potato Fries

-Kaliste Kimball

 

I've always loved sweet potato fries, but have always struggled to get them perfect. All of the recipes I have found online have always been so frustrating, instructing me to take them out of  oven halfway and flip them. Every. Single. One. After flipping every one, I always felt like flipping them again...perhaps flipping off to be a little more exact. There are so many and it is so time consuming! And they never turned out how I wanted them. They would either be burnt or too soggy. I always wondered if there was a quick, easy, no-hassle way I could make perfect sweet potato fries, so I started experimenting. The solution I came up with is no-fail. Use a wire cooling rack. If you don't have a wire cooling rack (used for placing cakes/cookies/etc. on to cool after baking), I highly suggest you go to the nearest Walmart, Target, or grocery store and make the investment. So worth it. Just make sure to get the kind that isn't coated with paint or any type of material. You just want regular metal. Now for the recipe!

Ingredients: 

1 to 2 sweet potatoes or yams 

1/8 cup virgin or extra virgin coconut oil

Sea salt

Tools:

Large baking sheet

Plastic ziploc bag (1 quart size, but 1 gallon size will work)

Wire cooling rack

Knife

Instructions:

Preheat oven to 375 degrees. Place large wire cooling rack or two small wire cooling racks onto large baking sheet.

Rinse sweet potatoes. Slice the potatoes into thin chips. Put 1/8 cup coconut oil over stove to melt or place in microwave for 15 seconds, or until melted into a liquid. Place the sweet potato chips and melted oil into a plastic bag, zip the bag, and shake until all chips are lightly coated with the oil.

Place the coated sweet potato chips onto the wire cooling rack (which is on top of the baking sheet), sprinkle with freshly grated sea salt, and bake for 24-30 minutes or until chips are a dark orange color and look crispy. 

Simple enough? Enjoy!