Crunchy Sweet Potato Fries Recipe

With just a little prep work, this snack is simple to make. The key is to keep a bag of pre-cut sweet potatoes in the fridge and then just bake and serve.

Serves

3 or 4

Ingredients:

1 large sweet potato

2 tablespoons (16g)

Arrowroot powder

2 to 3 tablespoons (27g)

Coconut oil, melted

Coarse sea salt

Cinnamon

Method:

1. Preheat the oven to 425°F (220°C, or gas mark 7).

2. Use a mandolin slicer to cut the potato into medallions about 1⁄8 inch (3mm) thick. You can also use a knife to cut them into a traditional french fry shape (or medallions).

3. Place the potatoes in a 1L resealable plastic bag, add the arrowroot powder, close the bag, and shake so the arrowroot fully coats the potatoes.

4. Lay the potatoes out flat on a baking sheet (without parchment paper). Drizzle with coconut oil and bake for 20 minutes. Turn and cook for another 5 to 10 minutes, until crispy. Sprinkle with salt and cinnamon.

5. Allow to cool long enough so you won’t burn your mouth, then devour!

Recipe taken from Super Paleo Snacks by Landria Voigt (£14.99, Fair Winds Press).

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